Cream of vegetable soup

Name: Cream of vegetable soup
Cuisine: World Cuisine
Ingredients: 1 tsp olive oil; 1 onion diced; 1 cup diced carrots; 1 cup diced bell pepper; 1 cup corn; 1 cup frozen spinach; 3 cloves chopped garlic; 1 teaspoon salt; 1/4 teaspoon pepper; 1 teaspoon oregano; 4 cups chicken broth; 1 1/2 cups heavy cream; 4 tablespoon cornstarch; 4 tablespoon water; 1/8 cup fresh lemon juice

1 step

Updated at: Tue, 10 Oct 2023 19:56:33 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories218.9 kcal (11%)

Total Fat17.4 g (25%)

Carbs13.9 g (5%)

Sugars5.2 g (6%)

Protein3.9 g (8%)

Sodium777.5 mg (39%)

Fiber2.1 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 tspolive oil

1 cupcarrots

1 cupcorn

1 cupfrozen spinach

3 clovesgarlic

chopped

1 teaspoonsalt

¼ teaspoonpepper

1 teaspoonoregano

4 cupschicken broth

1 ½ cupsheavy cream

4 tablespooncornstarch

4 tablespoonwater

⅛ cupfresh lemon juice

Instructions

Step 1

In a large pot over high heat add olive oil, onion, bell pepper, and carrots. Sauté for five minutes then add garlic, Salt, pepper, and oregano. Sauté for an additional one minute then add chicken broth corn and spinach bring to a boil. Add in heavy cream and bring to a boil. Combine cornstarch and water and stir until cornstarch is fully dissolved then pour into soup. Simmer and stir until soup thickens. Stir in lemon juice cut the heat and serve.

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