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