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Tuesday, June 9, 2015

Creamy Parmesan Vegetable Soup

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • Servings: 6
  • 2 tablespoons butter
  • 5 garlic cloves, minced (or chopped finely)
  • 1 small onion, diced
  • 8 cups water
  • 6 chicken bouillon cubes
  • 1 teaspoon celery salt
  • 1 teaspoon parsley
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 5 -6 red potatoes, diced
  • 1 cup sliced carrot (i use baby carrots)
  • 1 1/2 cups broccoli, cut into bite size pieces
  • 1 1/2 cups cauliflower, cut into bite size pieces
  • 1 cup milk, divided
  • 1/4 cup flour
  • 1/2-1 cup parmesan cheese, shredded

Recipe

  • 1 saute onion and garlic in butter until soft.
  • 2 add in water, potatoes, carrots, broccoli, cauliflower, bullion, and seasonings and bring to a boil.
  • 3 reduce heat, cover, and simmer for 20 minutes, or until carrots and potatoes are cooked.
  • 4 in a bowl, mix flour and 1/2 cup milk, adding milk if it is too thick, mixing well to get out all lumps.
  • 5 add mixture into soup and simmer for 5 minutes, or until thickened.
  • 6 serve with parmesan sprinkled on top.

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