1 medium onions , sliced
2 medium carrots , sliced
1 Squash, summer, fresh, medium, FDA , sliced
1 medium green bell peppers , coarsely chopped
1 medium red bell peppers , coarsely chopped
2 medium celery stalks , sliced
1 medium garlic cloves , minced
1 1/2 tbsp margarine
1 pinch peppercorns, green, ground (4 peppercorns)
3 whole cloves
1 bay leaves
4 cup low sodium vegetable broth
1/3 cup white all purpose flour
2/3 cup water
1 pinch salt
1 pinch black pepper
1/2 cup fat free milk
1 pinch ground nutmeg , freshly ground
Combine vegetable broth, onion, carrot, squash, peppers, celery, garlic, and margarine in a large pot.
Cook 8 to 10 minutes or until onions are soft.
Secure peppercorns, cloves, and bay leaf in a cheesecloth bag. Add to pot. Let broth boil. Lower heat, cover and simmer 10 to 15 minute or until vegetables are soft.
Remove herb bag.
Boil soup and stir in flour and water. Continue boiling, stirring continually until thick, 1 to 2 minutes. Sprinkle with salt and pepper.
When ready to serve, using a whisk or electric mixer, whip milk into soup and garnish with nutmeg.
Use fat-free half-and-half if you like a thicker soup.
- Nutrition Facts
- Serving size
- 1 1/3 cup
- Amount Per Serving
- Calories 110.2
- Total Carbs 17g
- Dietary Fiber 3.3g
- Sugars 6.1g
- Total Fat 3.1g
- Saturated Fat 0.5g
- Unsaturated Fat 2.6g
- Potassium 0mg
- Protein 2.7g
- Sodium 182.7mg
- Dietary Exchanges
- 1/2 Fat
- 1/4 Starch
- 1 1/2 Vegetable