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Recipe Room Home » Low Carb Recipes » Veggies « Previous Recipe · Next Recipe » Angela's Unbelievable Sauteed, Pureed Veggie Cheese Soup Reviews Views Date of last review 1 1476 Mon December 25, 2006 Recommended By Average Rating 100% of reviewers 10.0 Description: 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. Ingredients: 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. Delish! Number of Servings: 2-3 Carbs per serving - include all nutritional information if known: 7-10 carbs depending on veggies used Preparation Time: not including time that veggies soak in broth, about 30-40 minutes Effort (Easy, Average, Difficult): Easy Source: I threw it together one day because it sounded like it'd be really good and it was

Author skinhealth Senior LCF Member Registered: November 2006 Location: Santa Cruz, CA Posts: 506 Review Date: Mon December 25, 2006 Would you recommend the Recipe? Yes | Rating: 10    Pros: easy to make, great way to get more veggies, yummy Cons: none I just used different veggies than I originally posted in the recipe - this time I used: asparagus daikon cauliflower Romanesco broccoli brussel sprouts ...and it was even better...I love this soup!

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