i did make my veggie soup w/ all my leftover veggies from the holidays & put in the freezer - between lasagna veggie ingredients and crudite ingredients. i added some couscous plumped in low sodium organic chicken stock, sauteed some sliced mushrooms and bulked up the soup to more of a stew. i made some parmesan crisps for my sweetie to garnish and devour.
base for any creamy veggie soup
2 T light margarine or light butter
1 small onion - minced
2 med garlic gloves - minced
1 med yukon gold - finely chopped
saute above until soft
add veggie of choice - chopped fine
add enough chicken broth to make veggies float.
bring to a boil & then cover & simmer until till veggies are very soft & tender.
puree soup w/ hand blender if available (highly recommend investing in this! thanks r&d!) if not available, allow soup to cool and puree in a food processor or blender.
return to pot & reheat.
the base of the soup is only 5 points/serving (1 cup) add 0 points veggies & it's a great meal!!
yum yum
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