Herbed vegetable soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Chopped Onion |
| 2 | cloves | Minced Garlic |
| 3 | cups | Water |
| 1 | cup | Peeled, Seeded & Chopped |
| Tomatoes | ||
| 4 | mediums | Carrots, Sliced Into 1/2 |
| Inch Pieces | ||
| 4 | smalls | Round Red Potatoes, |
| Peeled & Sliced Into | ||
| 1/2 in. Pieces | ||
| 2 | tablespoons | Chicken Bouillon Granules |
| 1 | cup | Nonfat Buttermilk |
| 2 | tablespoons | Lemon Juice |
| 2 | teaspoons | Minced Fresh Marjoram |
| 1 | teaspoon | Minced Fresh Thyme |
| ⅛ | teaspoon | White Pepper |
| Fresh Thyme Sprigs (Opt) | ||
Directions
Coat A Large Saucepan With Cooking Spray, Place Over Medium Heat Until Hot. Add Onion & Garlic & Saute 3 Min. OR Until Tender. Add Water, Tomatoes, Carrots, Red Potatoes & Chicken Bouillon Granules.
Bring To A Boil. Cover, Reduce Heat & Simmer 30 Min. OR Until Carrots Are Tender; Set Aside. Position Knife Blade in Processor. Add Half Of Vegetables & Cooking Liquid. Process Until Smooth. Place in Large Bowl. Processremaining Vegetables & Cooking Liquid. Add Buttermilk, Lemon Juice, Marjoram, Thyme & White Pepper To Vegetable Puree. Stir Well. Cover.Chill 8 Hours. Stir Well Before Serving. Garnish With Fresh Thyme If Desired. Serve Chilled.
(Fat 1⅖, Chol. 0.)