homemade milk vegetable soup
Lets talk about this milk vegetarian soup today because it is just as delicious as any meaty chicken soup you’ve had in your life.
Servings: 2
Calories: 497kcal
Equipment
- skillet
Ingredients
- 2 tablespoon Olive Oil
- 1/2 cup chopped Onions
- 3/4 cup chopped Carrots
- 1 tablespoon minced Garlic
- 3/4 cup chopped Green Beans
- 1 cup Broccoli Florets
- 3/4 cup Corn Kernels
- 1 teaspoon dried Thyme
- 1 teaspoon dried Oregano
- 2 tablespoons All Purpose Flour
- 3 cups Whole Milk
- Salt and Pepper to taste
Instructions
- Heat skillet over medium heat. Add olive oil to skillet. add onions, carrots. Cook for a few minutes till the onions soften, making sure not to brown them. Add the garlic, beans, broccoli and corn and saute for 3 minutes.
- Add the flour along with thyme and oregano and cook the flour with veggies for a minute and a half. Add the whole milk slowly, while stirring continuously. Keep stirring while you bring this to a boil, and then reduce to a simmer.
- Add salt and pepper and let everything simmer for 8 minutes or till the soup thickens. Add a little broth or more milk to thin it out if its too thick for you.
- Serve hot.
Nutrition
Calories: 497kcal | Carbohydrates: 51g | Protein: 17g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 326mg | Potassium: 1011mg | Fiber: 6g | Sugar: 27g | Vitamin A: 9208IU | Vitamin C: 54mg | Calcium: 508mg | Iron: 3mg