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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Creamed Vegetable Soup

Source: dLife

A colorful assortment of fresh vegetables in a light cream soup.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	139.2

Total Carbs	11.8 g

Dietary Fiber	2.2 g

Sugars	3.7 g

Total Fat	9.2 g

Saturated Fat	5.6 g

Unsaturated Fat	0.3 g

Potassium	154.1 mg

Protein	2.6 g

Sodium	361.2 mg

Dietary Exchanges 9.2 Fat, 1.3 Vegetables, 0.2 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

In a large pot, melt butter, then add in all of the vegetables and saute until tender, about 8 to 10 minutes.
Stir in flour and cook for 1 minute, then add in the broth, bay leaf, and cloves, bring to a boil.
Reduce heat and cover, simmer until vegetables are tender, about 10 to 15 minutes.
Season with salt and pepper if you choose.
In a small bowl, whip the cream until it has doubled in volume then stir into soup right before you serve.