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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 2 c. minced onions
- 4 x garlic cloves chopped or possibly pressed
- 1 c. diced peeled carrots
- 1/3 c. diced celery
- 2 1/2 c. diced potatoes
- 4 c. minced cauliflower
- 1 tsp dry oregano
- 2 c. water
- 2 c. minced fresh tomatoes (or possibly 1 can liquid removed tomatoes 28-ounce)
- 1 1/2 c. grated sharp Cheddar cheese
- 2 Tbsp. minced fresh basil
- 1/2 tsp freshly-grnd black pepper
- 1/4 c. cream cheese - (2 ounce)
- 1/2 c. lowfat milk Salt to taste
Direcciones
- To cook vegetables: Hot extra virgin olive oil in nonreactive soup pot. Add in onions. Cook, covered but stirring often, over medium heat for 8 to 10 min, or possibly till onions are translucent/soft. Add in garlic, carrots and celery. Cook for 5 min. Add in potatoes, cauliflower, oregano and water. Cover. Bring to a boil. Reduce heat to very low. Simmer, covered, for 10 to 15 min, or possibly till all vegetables are tender. Add in tomatoes. Cook, covered, for 5 min.
- To puree soup: In blender or possibly food processor, puree about 3 1/2 c. soup with cheddar cheese, basil, pepper, cream cheese and lowfat milk till smooth. Return pureed mix to pot. Add in salt to taste. Gently reheat. Serve.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 478g | |
| Recipe makes 4 servings | |
| Calories 431 | |
| Calories from Fat 251 | 58% |
| Total Fat 28.55g | 36% |
| Saturated Fat 14.27g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 407mg | 17% |
| Potassium 876mg | 25% |
| Total Carbs 28.95g | 8% |
| Dietary Fiber 5.7g | 19% |
| Sugars 8.57g | 6% |
| Protein 17.3g | 28% |
