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Copyright protected Piper Selden
All rights reserved.
Copyright protected Piper Selden
All rights reserved.
You'll enjoy this light soup, feeling naughty for the rich creamy texture. Fear not--it is relatively low in points and quite filling. Serve with a fresh green salad.
(Pssst! It's okay to skip the bread.)
4c. vegetable broth
4 small thin-skinned potatoes, scrubbed and quartered
2t. salt
2t. turmeric
Dash of pepper
1t. butter
6 small boiling onions (or ½ c. chopped onion)
1-8oz. package of whole baby carrots
1-9oz. package of frozen cut green beans
1-10oz. package of frozen petite green peas
2c. fat-free evaporated skimmed milk
3T. whole-wheat flour
Heat broth in large soup pot. Add potatoes, reduce heat and simmer for 5-7 minutes. Add salt, turmeric, pepper, butter, onions, carrots, and green beans and cook for 10 more minutes. Add peas and cook for another 2-3 minutes until vegetables in pot are tender, but not mushy.
Serve immediately. Serves 6. Each serving is 4 WW Points.
(Pssst! It's okay to skip the bread.)
4c. vegetable broth
4 small thin-skinned potatoes, scrubbed and quartered
2t. salt
2t. turmeric
Dash of pepper
1t. butter
6 small boiling onions (or ½ c. chopped onion)
1-8oz. package of whole baby carrots
1-9oz. package of frozen cut green beans
1-10oz. package of frozen petite green peas
2c. fat-free evaporated skimmed milk
3T. whole-wheat flour
Heat broth in large soup pot. Add potatoes, reduce heat and simmer for 5-7 minutes. Add salt, turmeric, pepper, butter, onions, carrots, and green beans and cook for 10 more minutes. Add peas and cook for another 2-3 minutes until vegetables in pot are tender, but not mushy.
Serve immediately. Serves 6. Each serving is 4 WW Points.
