 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 5 |
|
I had some leftovers from other recipes during the week and I wanted to put them together in a tasty and healthy lunch. Ingredients:
3 cups chicken broth |
1/2 head cauliflower, washed and chopped |
2 stalks celery, washed and chopped |
1 cup baby carrots |
2 cups frozen corn |
1 sweet onion, chopped |
1 cup skim milk |
2 tablespoons chili-flavored olive oil |
2 tablespoons garlic, minced from a jar |
1 tablespoon worcestershire sauce |
salt |
Directions:
1. Put the chopped cauliflower, celery, carrots and a sprinkle of salt in a pot then add enough water to cover and set to boil.
2. Add chili pepper olive oil to a frying pan on med-high heat and when it's hot, add the chopped onions and garlic. Stir occasionally until onions are soft and light brown.
3. When cauliflower/carrots/celery get soft, drain the water and add veggies to the pan with the onions/garlic. Add corn and continue cooking for the flavors to mix.
4. Pour all the veggies into the first pot you cooked and add the chicken broth. Cover and simmer for another 15 - 25 minutes.
5. Carefully, pour soup from pot into a blender and mix. Depending on the size of your blender, you might have to do this in several batches. Pour the soup back into the pot after it is blended.
6. Add the skim milk and Worcestershire sauce and heat again. Taste and add salt as needed, then serve.
|
|