Creamy Vegetable Soup Recipe

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Ingredients:

Serving

3 cans (14-1/2 oz each) reduced-sodium chicken broth
4 carrots, chopped
2 medium unpeeled potatoes, chopped
2 medium onions, chopped
1/2 cup uncooked brown rice
8 cups coarsely chopped fresh broccoli
8 cups coarsely chopped fresh cauliflower
4 cups fat-free milk
1/4 tsp pepper

Directions:

In a large kettle, combine broth, carrots, potatoes, onions and rice; cover and bring to a boil. Reduce heat; simmer for 20 minutes. Add broccoli and cauliflower; simmer for 20 minutes or until the vegetables are tender. Cool slightly. Puree half of the mixture in a blender or food processor; return to kettle. Add milk and pepper; mix well. Heat through (do not boil). Yield: 16 servings (4-1/2 quarts).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	130.16 Kcal (545 kJ)
Calories from fat	4.43 Kcal
		% Daily Value*
Total Fat	0.49g	1%
Sodium	96.98mg	4%
Potassium	560.7mg	12%
Total Carbs	28.66g	10%
Sugars	17.01g	68%
Dietary Fiber	3.91g	16%
Protein	4.82g	10%
Vitamin C	68.7mg	115%
Vitamin A	0.3mg	11%
Iron	0.7mg	4%
Calcium	100.1mg	10%

Amount Per 100 g
Calories	68.94 Kcal (289 kJ)
Calories from fat	2.34 Kcal
		% Daily Value*
Total Fat	0.26g	1%
Sodium	51.37mg	4%
Potassium	297mg	12%
Total Carbs	15.18g	10%
Sugars	9.01g	68%
Dietary Fiber	2.07g	16%
Protein	2.55g	10%
Vitamin C	36.4mg	115%
Vitamin A	0.2mg	11%
Iron	0.4mg	4%
Calcium	53mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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