Quick and easy veggie soupBy Chatelaine
- 4 cups frozen vegetables, such as broccoli, cauliflower and carrots
- 3 cups vegetable broth
- 2 tbsp 2% Greek yogurt
- chopped chives
- fresh pepper
- SIMMER frozen vegetables with vegetable broth in a medium saucepan until vegetables are tender, about 5 min.
- POUR into a blender. Purée until smooth. Divide into 4 bowls.
- SCOOP yogurt into each bowl. Sprinkle with chives and season with fresh pepper.
Chatelaine Quickies: Easy Veggie Soup
Nutrition (per serving)
- 7 g,
- 13 g,
- 1 g,
- 4 g,
- 636 mg.
- Excellent source of
- Vitamin A