Healthy Cheesy Vegetable Soup
Author: Melanie @ HappyBeingHealthy.com
Serves: 12
- 7 cups water
- 4 teaspoons chicken bouillon (I used Better Than Bouillon)
- 1½ cups carrots; sliced
- 1½ cups celery; sliced
- 1 cup onion; diced
- 2 cups potatoes; diced (I used unpeeled Red Potatoes)
- 2½ cups broccoli; chopped
- 2½ cups cauliflower; chopped
- 6 Tablespoons flour (I used whole wheat)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 Tablespoons butter
- 1 cup chicken broth (I used low sodium)
- 1½ cups warm skim milk (I warm mine in the microwave for 1 minute.)
- ½ cup sour cream
- 2½ cups cheddar cheese; shredded
- 2 Tablespoons cornstarch
- 2 Tablespoons water
- Heat water and bouillon in large pot over medium heat until dissolved.
- Add carrots, celery, onions and potatoes.
- Bring to a low boil and cook 15 minutes.
- Add broccoli and cauliflower.
- Bring to a low boil and cook 15 minutes.
- While everything is cooking, I like to make the “sauce.”
- Mix flour, salt and pepper in small bowl.
- Melt butter in saucepan over medium heat.
- Add the flour, salt and pepper to the butter and mix until blended (it will be quite dry.)
- Add the chicken broth, a little at a time and mix until blended (I use a wire whisk.)
- Add the milk, a little at a time and mix until blended.
- Bring to a low boil over medium-low heat until thickened (be patient and wait until it gets nice and thick!)
- Once the sauce is thickened, remove from heat and add the sour cream and cheese.
- Mix until the cheese is melted.
- Add "cheese sauce" to the rest of the soup and stir until combined.
- In a small bowl, combine cornstarch and water until dissolved. Mix into soup, stirring frequently, until thickened.
- Enjoy!
Serving size: 1/12th recipe Calories: 199 Fat: 10 Carbohydrates: 16 Sugar: 5 Sodium: 521 Fiber: 2 Protein: 11 Cholesterol: 33
Recipe by Happy Being Healthy at https://happybeinghealthy.com/cheesy-vegetable-soup-whole-foods-giveaway/
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