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I threw it together one day because it sounded like it'd be really good and it was Angela's Unbelievable Sauteed, Pureed Veggie Cheese Soup
Date of last review
Mon December 25, 2006
I thought of this when I was trying to find some warm veggies to make in the winter since salads don't sound very good to me when it's cold outside. I don't like the texture of veggies when they're in soup so that's why I pureed it.
2 cups cut up veggies (I recently used broccolli, cauliflower,
daikon, & a few baby carrots)
1-2 TBL minced garlic
garlic infused olive oil
1/2 TBL thyme
3/4 c. vegetable stock
3/4 c. mushroom broth
Imagine Foods makes a great organic readymade version of both
1 tsp. vegetable broth powder
1/2 to 3/4 c. grated parmesan cheese
2-3 tsp European Butter like Plugra
Sea Salt to taste ( I use Fleur de Sel)
How To Prepare:
Saute veggies, garlic, & thyme with garlic infused olive oil.
While they are sauteeing (sp?), bring vegetable stock & mushroom broth to a boil with vegetable broth powder added.
Allow veggies to saute for about 15-20 minutes. When finished spoon veggies into broth.
I let it set for about 45 minutes until it's warm instead of hot.
I then add to my magic bullet, once portion at a time, I add about a TBL of parmesan & a tsp of butter & a pinch of sea salt to each portion & blend for about 10-30 seconds depending on the consistency you desire.
Number of Servings:
Carbs per serving - include all nutritional information if known:
7-10 carbs depending on veggies used
not including time that veggies soak in broth, about 30-40 minutes