Rosie'S Pureed Vegetable Soup

  1. Combine the 5 cups vegetables and stock in large pot.
  2. Cook 20 to 25 minutes over a medium heat until the vegetables are tender. Spoon the mixture into a blender or food processor.
  3. Add the miso or cornstarch and cream cheese; puree until smooth.
  4. (You may want to divide vegetables so as not to overfill the blender or food processor.)
  5. Return the mixture to the pot.
  6. Stir in the remaining ingredients, except the peas, and simmer 5 minutes, stirring occasionally.
  7. Add the peas and simmer another 5 minutes.

cauliflower, vegetable, brown rice, lowfat cream cheese, carrot, celery, green onion, hot sauce, white pepper, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=983356 (may not work)

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