Cheese & Vegetable Soup

Published on Tuesday, September 08, 2009. PRINT THIS RECIPE
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Creamy Cheese & Vegetable Soup

Makes 5 Servings

Calories - 255
Total Fat - 19.7g
Protein - 9.9g
Fiber - 4.5g

  • 2 tbsp olive oil
  • 4 cloves garlic, finely chopped
  • 1 large onion, chopped
  • 1 stalk celery, chopped
  • 3 cups chopped vegetables of choice: (broccoli, mushrooms, spinach, tomato, zucchini)
  • 4 cups chicken broth
  • 1/2 cup grated organic cheddar-if you have been instructed to avoid milk products look for cheese substitutes
  • 2 cups water
  • 1 tsp thyme
  • 1 tsp parsley
  • Sea salt & pepper to taste
  • 1/4 cup ground flaxseeds
  • 1 cup heavy cream-we encourage the use of skim milk or even better, a milk substitute
  • 1 tbsp chives, chopped
  1. In a soup pot, saute garlic, onion, and celery in olive oil on low heat for about five minutes. Add vegetable of choice and saute for five minutes.
  2. Add broth, water, herbs, salt, and pepper to pot and simmer covered for 20-30 minutes
  3. Cool soup before adding ground flaxseeds and pureeing in a blender in batches
  4. Add heavy cream and grated cheese gradually, stirring with wire whisk to ensure smoothness
  5. Heat gently on low before serving. Garnish with chives.