Rosie'S Pureed Vegetable Soup
- 5 c. cauliflower florets, chopped asparagus, carrots, broccoli florets or fresh chopped spinach (or combination of any)
- 3 c. vegetable or chicken stock
- 1 Tbsp. brown rice miso or cornstarch
- 1 Tbsp. low-fat cream cheese
- 1 Tbsp. "Spike" seasoning
- 1/4 c. diced carrot
- 1/4 c. diced celery
- 1/4 c. chopped green onion (white part only)
- 1 tsp. hot sauce (Tabasco)
- 1/4 tsp. white pepper
- 1/2 c. fresh or frozen peas, thawed
- Combine the 5 cups vegetables and stock in large pot.
- Cook 20 to 25 minutes over a medium heat until the vegetables are tender. Spoon the mixture into a blender or food processor.
- Add the miso or cornstarch and cream cheese; puree until smooth.
- (You may want to divide vegetables so as not to overfill the blender or food processor.)
- Return the mixture to the pot.
- Stir in the remaining ingredients, except the peas, and simmer 5 minutes, stirring occasionally.
- 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)