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Basic Cream Soup

chef.tim.lee's picture
Ingredients
  Minced onion 2 Tablespoon
  Softened margarine 1⁄4 Cup (4 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Frozen polyunsaturated non dairy creamer 3 1⁄2 Cup (56 tbs) (Poly Perx Brand)
  Cooked vegetables and vegetable liquid 1 1⁄2 Cup (24 tbs), chopped or sieved (Carrots, Cauliflower, Beans, Broccoli, Potato, Peas)
Directions

MAKING
1. In a saucepan or soup pot, melt the margarine over medium heat.
2. Add the onion and sauté it until tender and trasparent.
3. Sprinkle the flour over the onion and sauté for 2 minutes until cooked.
4. Reduce the flame to low.
5. Gradually stir in non-dairy creamer until smooth.
6. Add vegetables to the soup and heat through, simmering on low heat, for a couple of minutes. Do not boil.

SERVING
7. Ladle the soup into bowls.
8. Serve immediately, with crusty bread.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Cook Time: 
15 Minutes
Servings: 
4

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1273 Calories from Fat 100

% Daily Value*

Total Fat 11 g17.1%

Saturated Fat 1.6 g8.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 128.5 mg5.4%

Total Carbohydrates 130 g43.5%

Dietary Fiber 4.2 g16.7%

Sugars 2.8 g

Protein 3 g6.9%

Vitamin A 77% Vitamin C 4.8%

Calcium 2.4% Iron 6.1%

*Based on a 2000 Calorie diet

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Basic Cream Soup Recipe