Easy Blended Vegetable Soup
By Chatelaine
Forget the can, homemade vegetable soup can be on your table in just 40 minutes (using ingredients you likely already have on hand).
Ingredients
-
1 tsp
canola oil
-
1
onion
, finely chopped
-
2
garlic cloves
, minced
-
4 cups
frozen
vegetable mix
, such as broccoli and cauliflower
-
3 cups
vegetable broth
-
2 tbsp
2% Greek
yogurt
-
small crackers
, or croutons, optional
Instructions
- Heat a medium saucepan over medium. Add oil, then onion and garlic. Cook until onion is soft, 3 to 4 min.
- Add frozen vegetables and broth. Boil until vegetables are tender, 5 to 7 min.
- Pour into a blender. Purée until smooth. Divide into 4 bowls.
- Divide yogurt among bowls. Serve topped with crackers, if desired.
Nutrition (per serving)
- Calories
- 72,
- Protein
- 6 g,
- Carbohydrates
- 14 g,
- Fat
- 2 g,
- Fibre
- 4 g,
- Sodium
- 607 mg.
Originally published in the Today’s Parent February 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Erik Putz.
