Creamy Vegetable Soup

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Creamy Vegetable Soup

4 Servings

 

Traditional cream soups are made with a roux consisting of butter, flour and

milk. This tasty recipe omits the flour and thickens the soup with oats.

 

1 cup cooked rolled oats

Cayenne pepper to taste

3 cups vegetable stock

1 tsp. olive oil

1/4 cup apple juice or white wine

2 cups chopped broccoli

1 cup chopped onion

1 tsp. minced garlic

1 tsp. dried thyme

1/2 tsp. dried basil

In large saucepan, combine oil, juice or wine, broccoli, onion and garlic.

Cook, stirring frequently, until vegetables are softened, about 15 minutes.

Add thyme, basil and stock.

 

Bring to a boil. Reduce heat, cover and simmer for 10 minutes.

 

Transfer mixture to food processor or blender. Add oatmeal and process until

thick and creamy. Return to pot and add cayenne pepper to taste.

 

PER 1-cup serving: 97 CAL; 5 G PROT; 3 G TOTAL FAT (0 SAT. FAT); 16 G CARB.;

0 MG CHOL; 764 MG SOD.; 3 G FIBER

 

 

 

 

Language is an _expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

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