Cream of Vegetable Soup
- Ready In:
- 1hr 40mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 2 parsnips, peeled and cut into 1-inch dice
- 1 onion, quartered
- 2 garlic cloves
- 4 1⁄4 cups chicken broth (or stock)
- 1 cup spinach leaves, with stems
- 3 carrots, peeled and cut into lengths that will fit the feed tube of your food processor
- 1 potato, peeled and cut into pieces small enough to fit the feed tube
- 1 zucchini, trimmed and cut into pieces small enough to fit feed tube
- 3⁄4 cup whipping cream
- 1⁄2 cup ham (or use smoked sausge - or for a no-meat supper skip the meat)
- 8 mushrooms, sliced
- 1⁄2 teaspoon dried tarragon
- 1⁄8 teaspoon nutmeg
- salt and pepper
directions
- Using the steel knife of your food processor mince parsnips, onion and garlic. Transfer vegetables to a large soup pot or sauce pan along with two cups of chicken broth. Cover pot and simmer for 40 minutes.
- Let soup cool a few minutes and then using the steel knife in your food processor puree soup (about 1 minute). Add spinach and process for 20 seconds. Return all to soup pot along with remaining broth (2 1/4 cups).
- Using the slicer in your food processor slice carrots and add to soup pot. Simmer for 5 minutes.
- Using the slicer in your food processor slice potato and add to soup and simmer an additional 20 minutes.
- Slice zucchini using the same slicing disc and add to soup, simmering another 2 minutes. Stir in cream and ham or sausage (if using) and heat through. Stir in tarragon, nutmeg, salt and pepper.
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RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>