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    You are in: Home / Recipes / Simple Cream of Veggie Soup Recipe
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    Simple Cream of Veggie Soup

    Average Rating:

    1 Total Reviews

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    • on April 03, 2010

      Made this for dinner last night for the kids and I. Very simple to make and the Worcestershire sauce adds a nice flavor. I did make a couple small changes to the recipe though. Because some in the family are gluten intolerant, I made a slurry of cornstarch and water and added it to thicken the soup once it was boiling in place of the flour roux. Also, I added a small bit of cauliflower to the soup. I used my stick blender to blend the soup in the stock pot so I had more control over the consistency. I then topped each bowl off with a little grated cheddar before bringing them to the table. Thanks Amy, we will definitely have this soup again. Made and reviewed for Spring 2010 PAC

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    Nutritional Facts for Simple Cream of Veggie Soup

    Serving Size: 1 (242 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 223.8
     
    Calories from Fat 173
    77%
    Total Fat 19.2 g
    29%
    Saturated Fat 12.0 g
    60%
    Cholesterol 65.7 mg
    21%
    Sodium 116.6 mg
    4%
    Total Carbohydrate 9.7 g
    3%
    Dietary Fiber 0.5 g
    2%
    Sugars 1.0 g
    4%
    Protein 4.3 g
    8%

    The following items or measurements are not included:

    liquid

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