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Scandinavian Creamy Vegetable Soup

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  Sliced carrot 2 Cup (32 tbs)
  Frozen english peas 1 Cup (16 tbs), thawed
  Cauliflower flowerets 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Canned low sodium chicken broth 2 Cup (32 tbs), undiluted
  Thinly sliced romaine lettuce 2 Cup (32 tbs)
  All purpose flour 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Skim milk 2 1⁄2 Cup (40 tbs), divided
  Chopped fresh parsley 2 Tablespoon
  Dried whole dill weed 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground white pepper 1⁄8 Teaspoon

Combine first 6 ingredients in a Dutch oven.
Bring to a boil; cover, reduce heat, and simmer 10 minutes or until vegetables are tender.
Add lettuce; cook, uncovered, 1 minute.
Combine flour and 1 cup milk, stirring until smooth.
Add flour mixture, remaining 1 1/2 cups milk, parsley, dillweed, salt, and pepper to vegetable mixture.
Cook, stirring constantly, 5 minutes or until mixture is thickened and bubbly.
Ladle soup into individual bowls.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 920 Calories from Fat 60

% Daily Value*

Total Fat 7 g10.7%

Saturated Fat 2 g10.2%

Trans Fat 0 g

Cholesterol 11.6 mg3.9%

Sodium 1402.1 mg58.4%

Total Carbohydrates 169 g56.3%

Dietary Fiber 24.4 g97.4%

Sugars 57.9 g

Protein 54 g108.2%

Vitamin A 1087.4% Vitamin C 270.7%

Calcium 106.1% Iron 72.5%

*Based on a 2000 Calorie diet

Scandinavian Creamy Vegetable Soup Recipe