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Cream-of-Any-Vegetable Soup
This is one of my clean-the-fridge dishes (like minestrone and
burgers). Sometimes I add fresh or dried herbs.
Ingredients
-
2 cups chopped vegetables
-
1 tablespoon butter
-
2 tablespoons whole-wheat flour
-
1/2 cup milk or soy milk or nut milk
-
Salt and pepper to taste (See Optional
Ingredients below)
-
1/2 cup plain yogurt
Method
1. Cook vegetables in salted boiling water to cover until tender. Drain.
2. In a blender, puree vegetables with milk.
3. In a small saucepan, melt butter over medium-low heat. Add flour and stir for 3 minutes. Gradually whisk in milk and cook until thickened.
4. Stir in vegetable puree, salt, and pepper and simmer 5 minutes.
5. Remove from heat and stir in optional seasoning and yogurt.
Serves 3
Optional
Seasonings
-
Minced fresh dill with yellow vegetables or potatoes
-
Pinch of ground nutmeg with spinach, chard, or beet greens
-
Fresh or dried marjoram with zucchini, green beans, or tomatoes
-
Minced fresh parsley with cabbage, cauliflower, or broccoli
About The
Author
 Linda
Haynes is a schoolteacher, avid gardener, and practicing artist. She
lives in New Hampshire, where she loves to experiment with vegetarian
cooking for her family. This recipe is excerpted with permission from The
Vegetarian Lunchbasket: Over 225 easy, lowfat, nutritious recipes for
the quality-conscious family on the go, by Linda Hayes. ©1999.
Published by New World Library, www.nwlib.com,
toll free ordering number 800-972-6657 Ext. 52.
Info/Order
This Book
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