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Recipe of the Day
Blueberry Muffins Tops
We bake only the part of the muffin people really love, and stuff it full of juicy blueberries!
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Recipes
Yield: Serves 4. Each serving: 1-1/2 cups.
Recipes
Quick Choose-a-Vegetable Soup
| Nutrition Information | |
| Calories: | 189 |
| Total Fat: | 5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 19mg |
| Sodium: | 269mg |
| Carbohydrates: | 25g |
| Dietary Fiber: | 6.5g |
| Sugars: | 8.8g |
| Protein: | 12g |
| Vitamin A: | 6187.6iu (123%) |
| Vitamin C: | 10.3mg (17%) |
| Calcium: | 113mg (11%) |
| Iron: | 1.4mg (7%) |
1 Tbsp oil
1 medium onion, chopped
3 cups vegetable or chicken broth
20 oz chopped frozen vegetables (California blend or a blend of broccoli, spinach, carrots and cauliflower)
1 small potato, peeled and chopped
1 cup skim milk
1/2 tsp dried herbs (tarragon, thyme, basil, savory, mace or nutmeg)
black pepper to taste
Directions:
Heat the oil in a Dutch oven or large saucepan over moderate heat and sauté the onion for 2 minutes. Add the broth, frozen vegetables and chopped potato. Bring to a boil, reduce heat and simmer until the vegetables are very tender. Puree all or part of the mixture in a blender (to get a smooth or chunky consistency), and stir in the skim milk, herbs and pepper. Serve hot.
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