Vegetable Blender Soup Recipes

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VEGETABLE BLENDER SOUP



Vegetable Blender Soup image

Smooth blended vegetable soup that I created with party leftovers: carrots, tomatoes, zucchini, cheese, etc.

Provided by jupitermommy

Categories     Low Protein

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups baby carrots
1 1/2 cups tomatoes (cut up)
1/4 cup zucchini
1/4 cup onion
1 (14 1/2 ounce) can pumpkin
1 cup beef stock
1 chicken bouillon cube
1 cup water
pepper
1 tablespoon fresh basil
1 tablespoon fresh cilantro
1/2 cup cheese (optional)

Steps:

  • Add all ingredients except pumpkin and cheese into saucepan, stirring occasionally until carrots are tender.
  • Add pumpkin and blend with hand-held immersion blender. Do not put in a regular closed blender to prevent burns!
  • Add water if needed.
  • Blend until smooth and return to heat, add cheese and stir often for 10 minutes or until hot.

Nutrition Facts : Calories 73.8, Fat 0.6, SaturatedFat 0.2, Cholesterol 0.1, Sodium 438.2, Carbohydrate 16.1, Fiber 2.7, Sugar 7, Protein 3.1

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