Vegetarian

Cream of White Vegetables Soup is for Soup.

Cream of White Vegetables Soup takes 20 minutes to prepare.

Cream of White Vegetables Soup takes 40 minutes to cook.

Cream of White Vegetables Soup makes 8 servings.

The ingredients for Cream of White Vegetables Soup are:

1 large head of cauliflower, broken into florets
3 medium russet potatoes, peeled and cut into cubes
1 medium onion, chopped
1-2 small turnips
1 medium parsnip
1 qt. vegetable broth
2 tsp. dried tarragon
Salt and Pepper to taste
Milk (1% used in calculation)

Here is how you make Cream of White Vegetables Soup:

~Melt the butter in a large pot. When it starts to foam a little, add the onion. Saute with salt until transparent.~Add all the white vegetables and stir.~Pour in broth and add the tarragon, salt and pepper. If the broth does not cover all the vegetation, add water to cover. (it won't ruin the taste, don't worry)~Bring everything to a boil, then reduce to a simmer. Cook 20-30 minutes, until all the vegetables are soft.~Puree the whole shebang with the best kitchen invention ever, the stick blender!~Add milk to thin the soup to your liking. DO NOT boil the soup after adding the milk.Serve piping hot with a nice crusty roll!Number of Servings: 8Recipe submitted by SparkPeople user BTVMADS.

The nutritional information for Cream of White Vegetables Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 136.9

• Total Fat: 3.5 g
• Cholesterol: 9.3 mg
• Sodium: 520.3 mg
• Total Carbs: 23.8 g
• Dietary Fiber: 3.7 g
• Protein: 4.1 g

The dietary needs meet for Cream of White Vegetables Soup is Vegetarian