Creamy Vegetable Soup

Servings: 4 | Serving size: about 2 cups

Cooking Time: 60 Minutes

This recipe can be multiplied, and like most soups, makes great leftovers and is actually better the next day.

Ingredients

• 1 tsp olive oil
• 2 cloves garlic (minced)
• 1 large onion (diced)
• 3 large ribs celery (diced)
• 2 large carrots (peeled and diced)
• 6 ounces red potatoes (diced)
• 2 cups no salt added vegetable stock
• 4 cups water
• 1 tsp dried oregano
• 1/2 tsp dried marjoram
• 1/4 tsp salt
• fresh ground black pepper to taste
• 1 15-ounce can no salt added white beans (drained and rinsed)
• 1 cup 2% milk
• 1 cup frozen peas
• 4 ounces broccoli (cut into small florets)
• 2 ounces semisoft goat cheese

Place the olive oil in a large sauce pan over medium heat.

Add the garlic and sauté for one minute.  Stir frequently.

Add the onions and sauté for another two minutes. Stir frequently

Add the celery and continue sautéing for another two minutes. Stir frequently

Add carrots, potatoes, stock, water, oregano, marjoram, salt, and pepper, and stir.

Bring the soup to a simmer and cook, uncovered, for 20 minutes. Stir occasionally.

Add the broccoli and simmer for 10 minutes.  Stir occasionally.

Place the white beans in a blender or food processor with the milk.

Puree until smooth.

After the broccoli has cooked for 10 minutes add the goat cheese, beans and milk mixture, and the peas to the soup.

Bring the soup back to temperature and serve when the goat cheese is completely melted and incorporated into the soup.