Cream of Vegetable Soup

15 min
4 servings
$0.85/serving

A delicious purée the whole family will love.

Ingredients

2 tbsp butter

1 small onion, diced

2 tbsp all-purpose flour

4 cups milk, heated

1 lb (450 g) cooked vegetables, your choice

1 tspCCB Dip Mix

Sea Salt (Grinder), to taste

Black Pepper (Grinder), to taste

Preparation

Make a white sauce by sautéing diced onions in melted butter over medium-high heat in Multipurpose Pot. Sprinkle flour over onions, stirring for 1 minute.
Slowly add heated milk, whisking continuously.
Bring to a slow boil until sauce has thickened.
Puree cooked vegetable and CCB Dip Mix.
Add to white sauce, season to taste with Salt and Pepper and heat until steaming.

Nutritional Information

Per serving: Calories 250, Fat 11 g (Saturated 7 g, Trans 0.4 g), Cholesterol 35 mg, Sodium 350 mg, Carbohydrate 29 g (Fibre 4 g, Sugars 6 g), Protein 11 g.

Tips

Variations:

1. Broccoli with 2 - 3 tsp Lemon Dilly Dip Mix.

2. Wilted spinach with ¹⁄₂ tsp nutmeg

3. Cauliflower with 2 - 3 tsp CCB Dip.

4. Green Peas with 2 tsp mint.

5. Tomato: add 1 - 19 oz can (540 ml) diced tomatoes with juice and 1 tbsp Pesto Sauce Mix

Shop This Recipe

CCB Dip Mix

Sea Salt (Grinder)

Black Pepper (Grinder)