Vegetarian

Cream of Vegetable Soup (Low Carb) is for Dinner.

Cream of Vegetable Soup (Low Carb) takes 10 minutes to prepare.

Cream of Vegetable Soup (Low Carb) takes 20 minutes to cook.

Cream of Vegetable Soup (Low Carb) makes 8 servings.

The ingredients for Cream of Vegetable Soup (Low Carb) are:

2 cup, cubes Butternut Squash
2 cup, chopped or diced Broccoli, fresh
1 head, medium (5-6" dia) Cauliflower, raw
2 cup Spinach, fresh
1 cup, chopped Onions, raw
8 fl oz Heavy Whipping Cream
0.5 stick Butter, unsalted
8 cup Swanson Chicken Stock (Low Sodium) (by KAITYSEV)

Here is how you make Cream of Vegetable Soup (Low Carb):

Boil all the vegetables in the chicken broth. Once soft, use an immersion blender to blend the vegetables in the broth until smooth. Mix in the heavy whipping cream. Season to taste. I use Mrs. Dash Original seasoning with salt lite and pepper Serving Size: 1 cup, makes a lot (at least 8 cups)Number of Servings: 8Recipe submitted by SparkPeople user SARALOOKY.

The nutritional information for Cream of Vegetable Soup (Low Carb) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 222.6

• Total Fat: 17.1 g
• Cholesterol: 56.3 mg
• Sodium: 618.4 mg
• Total Carbs: 14.1 g
• Dietary Fiber: 4.5 g
• Protein: 6.6 g

The dietary needs meet for Cream of Vegetable Soup (Low Carb) is Low Carb