Recette
Vegetable Cheese Soup
Swiss cheese, vegetables, and curry powder make this thick and creamy soup a filling meal on a cold night this winter. Serve with whole wheat toast on the side.
Le corps de la recette reste en anglais (source USDA). L’interface est traduite.
Ingrédients
- 3 cups water, divided
- 3 cups mixed vegetables, frozen or fresh, chopped
- 1/4 cup onions, chopped
- 1 teaspoon salt (optional)
- 1/2 teaspoon curry powder (optional)
- 1 cup non-fat dry milk
- 1 1/2 tablespoons cornstarch
- 1/2 cup Swiss cheese, cut into small pieces
- green onions, optional
Préparation
- Wash hands with soap and water.
- Bring 2 cups water to a boil.
- Add vegetables, onions, salt, and curry powder, if using.
- Reduce heat, cover and cook until almost tender.
- Mix remaining 1 cup water, dry milk, and cornstarch together in a small bowl.
- Add to partially cooked vegetables.
- Cook over medium heat, stirring often, until thickened.
- Add cheese and stir until melted.
- Add more water if too thick.
- Top with green onions if desired.
Nutrition (par portion)
- Taille de portion: 1/4 of recipe
- 218 calories
- Protein: 13.78 g
- Fat: 4.53 g
- Carbs: 30.31 g
- Sodium: 171.53 mg
Matériel adapté à cette recette
Cookware
Lodge Essential Enamel Cast Iron Dutch Oven, 6 Quart
Enamel dutch oven for braises, stews, and bread.
Aussi chercher sur Amazon →
Appliances
Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart
6-quart everyday pressure cooker with core programs.
Aussi chercher sur Amazon →