Source: dLife

A light but rich and creamy vegetable soup.

Servings

1 medium onions , sliced
2 medium carrots , sliced
1 Squash, summer, fresh, medium, FDA , sliced
1 chopped green bell peppers , coarsely chopped
1 medium red bell peppers , coarsely chopped
2 medium celery stalks , sliced
1 medium garlic cloves , minced
1.5 tbsp margarine
1 pinch peppercorns, green, ground (4 peppercorns)
3 whole cloves
1 bay leaves
4 cup low sodium vegetable broth
0.33 cup white all purpose flour
0.67 cup cold water
1 pinch salt
1 pinch black pepper
0.5 cup fat free milk
1 pinch ground nutmeg , freshly ground

1 Combine vegetable broth, onion, carrot, squash, peppers, celery, garlic, and margarine in a large pot.
2 Cook 8 to 10 minutes or until onions are soft.
3 Secure peppercorns, cloves, and bay leaf in a cheesecloth bag. Add to pot. Let broth boil. Lower heat, cover and simmer 10 to 15 minute or until vegetables are soft.
4 Remove herb bag.
5 Boil soup and stir in flour and water. Continue boiling, stirring continually until thick, 1 to 2 minutes. Sprinkle with salt and pepper.
6 When ready to serve, using a whisk or electric mixer, whip milk into soup and garnish with nutmeg.

Use fat-free half-and-half if you like a thicker soup.