Pureed fresh vegetable soup

2 1/2 cups

Ingredients

Quantity Ingredient
2 cups Fresh Vegetables, chopped
(any combination)
3 tablespoons Green Onion, minced
½ teaspoon Leaf Thyme, crumbled
1½ cup Water
2 teaspoons Butter or Margarine
3 tablespoons Parmesean Cheese, grated
Salt
Ground Pepper
Lemon Juice

Directions

Combine vegetables, onion, thyme and water in a saucepan. Bring to a boil, reduce heat and simmer, covered, until vegetables are very tender, about 8-10 minutes. Remove from heat, stir in butter and cheese. Blend smooth in a blender or food processor and add salt, pepper and lemon juice to taste. Soup will be thick.

Per Cup: Calories: 70, Protein: 4g, Carbohydrates: 7g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 9mg, Sodium: 142mg, Fiber 2g.

Source: San Francisco Chronicle Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

Related recipes