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Creamy Vegetable Soup
2 teaspoons Olive Oil
2 cloves Garlic, minced
2/3 cup Cauliflower, chopped
2/3 cup Broccoli, chopped
1/3 cup Carrots, chopped
2 tablespoons Celery , plus 2 tsp. chopped
1/3 cup Onions , chopped
7 ounces Chicken Stock, low sodium, low fat
1 tablespoon Dijon Mustard, plus 1 teaspoon
salt and pepper
1 cup evaporated skim milk
2 teaspoons fresh dill, minced
1 1/4 teaspoons fresh parsley, minced
2 teaspoons cornstarch or arrowroot powder
1 tablespoon water, plus 1 teaspoon
2 tablespoons Parmesan cheese, plus 2 teaspoons
Heat the oil in a stockpot over medium heat. Add the garlic and sauté,
for 30 seconds. Add the next 5 ingredients and sauté, for 10 minutes. Add in
half the stock and bring to a boil. Simmer for 10 minutes. In batches, puree the
contents of the stockpot in the blender. Set aside in a separate bowl. In the
same stockpot, heat remaining stock with the mustard,
pepper, salt, and evaporated
milk. Bring to a gentle simmer. Add the pureed
vegetables and simmer on low for 5
minutes. Add the herbs and simmer for 2 more minutes. Mix together the
cornstarch or
arrowroot powder and the water. Add to the soup and
cook for 2 minutes until
thickened.
Serve soup in bowls, garnished with Parmesan cheese.
   
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