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    You are in: Home / Recipes / Cream of Fresh Vegetable Soup (Vegetarian) Recipe
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    Cream of Fresh Vegetable Soup (Vegetarian)

    Cream of Fresh Vegetable Soup (Vegetarian). Photo by AriaDraconfly

    1/1 Photo of Cream of Fresh Vegetable Soup (Vegetarian)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    AriaDraconfly's Note:

    This is a fantastic recipe that I make all the time, I use part olive oil and part butter to make it a tad healthier and usually 1% or 2% milk. I find that adding fresh onion and garlic and powdered onion and garlic adds a lot more flavor to the dish. BTW things are approximate as this is something I just throw together, may need more or less depending on personal taste. Always taste while you cook!

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    Serves: 2-4



    Units: US | Metric


    1. 1
      Saute garlic, onion and potatoes in butter/olive oil until onions are translucent over medium heat.
    2. 2
      Add parsnips and carrots, cook for 3-5 minutes. (Add wine and/or rosemary here if you are going to).
    3. 3
      Pour water into pan with preferred stock base and add garlic and onion powder. Add celery. Cook until potatoes are soft.
    4. 4
      Add peas.
    5. 5
      Add fresh herbs.
    6. 6
      Mix milk and cornstarch and add slowly, cook for a few more minutes until hot and thick. (If not thick enough add more cornstarch mixed with cold water).
    7. 7
      Add salt and pepper to taste
    8. 8
      Serve and enjoy!

    Ratings & Reviews:


    Nutritional Facts for Cream of Fresh Vegetable Soup (Vegetarian)

    Serving Size: 1 (379 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 413.2
    Calories from Fat 128
    Total Fat 14.3 g
    Saturated Fat 5.5 g
    Cholesterol 21.3 mg
    Sodium 355.3 mg
    Total Carbohydrate 60.5 g
    Dietary Fiber 9.3 g
    Sugars 14.6 g
    Protein 12.6 g

    The following items or measurements are not included:

    fresh herbs

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