Vegetable Cream Soup

Madeleine Cocina
Reviews(1)
Vegetable Cream Soup
14
14
70
40

Description

This vegetable soup is simple to make, it comes together in around 40 minutes. At only 70 calories per serving, it makes a great healthy lunch or dinner. The rich and flavorful soup is made of pureed vegetables which is topped with sour cream and panela cheese for a bit of creaminess that accents the vegetables perfectly. The leftovers reheat beautifully, so this is a great soup to make a large batch of and then portion out for lunches throughout the week.

Ingredients

1 teaspoon olive oil
1 carrots (coarsely chopped)
1/2 onions (minced)
2 celery ribs (chopped)
200 grams mushrooms (sliced)
227 grams tomato purée
2 cloves garlic (chopped)
1 teaspoon ground oregano
1 liter water
salt
bouillon powder
fresh parsley (chopped)
queso panela (diced, or ricotta cheese)
1 tablespoon sour cream (optional)

Directions

1In a saucepan, heat the olive oil over medium heat. Add the carrot, onion, celery, mushrooms, tomato puree, garlic, oregano, and water. Season with salt and bouillon powder to taste.
2Once it boils, turn down the heat to low and cook for 20 minutes.
3Remove from the stove and add the ingredients to a blender. Puree until smooth.
4Serve each portion and garnish with some parsley, panela cheese, and sour cream (optional).
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NutritionView more

70Calories
Sodium19%DV460mg
Fat3%DV2g
Protein6%DV3g
Carbs4%DV11g
Fiber12%DV3g

PER SERVING *

Calories70Calories from Fat20
% DAILY VALUE*
Total Fat2g3%
Saturated Fat0.5g3%
Trans Fat
Cholesterol<5mg1%
Sodium460mg19%
Potassium530mg15%
Protein3g6%
Calories from Fat20
% DAILY VALUE*
Total Carbohydrate11g4%
Dietary Fiber3g12%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.