- 5
minPrep Time - 10
minCook Time - 15
minReady in - 4
perYield - 105
calCalorie
Recipe Overview
- Recipe typeContinental
- Difficulty levelEasy
- CuisinesContinental
- CoursesSoup
- IngredientsVegetables
- ServingsFor 4 People
Recipe Description
This is an insanely delicious, creamy soup. Is perfect if you are looking for a vegetarian meal or just something light and easy and it’s a great starter that goes with bread rolls and croutons.
Ingredients
- Butter 2 tablespoons
- Olive Oil 1 tablespoon
- Onions (chopped) ½ cup
- Chopped Celery ½ cup
- Chopped Carrots 1 cup
- Garlic (minced) 1 tablespoon
- Green Beans (chopped) 1 cup
- Mushrooms (sliced) 1 cup
- Broccoli Florets 1 cup
- Corn Kernels 1 cup
- Dried Thyme 1 teaspoon
- Dried Oregano 1 teaspoon
- All Purpose Flour 3 tablespoons
- Whole Milk 4 cups
- Salt and Pepper to taste
Steps
- There are three ways to make this soup its either you sauté, roux and simmer.
- Sauté: Heat butter and olive oil in a Dutch oven and add onions, celery and carrots. Cook for a few minutes till the onions soften, making sure not to brown them. Add the garlic, beans, mushrooms, broccoli and corn and sauté for 2-3 minutes. Mix in the thyme and oregano and add the flour.
- Roux: Add the flour along with thyme and oregano and cook the flour with veggies for a minute and a half. Add the whole milk slowly, while stirring continuously. Keep stirring while you bring this to a boil, and then reduce to a simmer.
- Simmer and thicken: Add salt and pepper and let everything simmer for 6-7 minutes or till the soup thickens. Add a little broth or more milk to thin it out if its too thick for you. Serve hot.
Nutritions
- Fat 5.7g (7% Saturated Fat 1.4g)
- Saturated Fat 7% 1.4g
- Sodium 51% 1170mg
- Carbohydrate 4% 12.3g
- Dietary Fiber 3% 0.7g
- Sugars 2.2g
- Protein 1.9g
- Vitamin A 57% 2850 IU :
- Vitamin C 7% 4mg
- Calcium 3% 30mg
- Iron 3% 0.5mg
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