Vegetable Cheese Soup
Swiss cheese, vegetables, and curry powder make this thick and creamy soup a filling meal on a cold night this winter. Serve with whole wheat toast on the side.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/4 of recipe
218
Calories
14g
Protein
30g
Carbs
5g
Fat
6g
Fiber
13g
Sugar
172mg
Sodium
Saturated Fat 3 g · Cholesterol 16 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
water, divided
3 cups
mixed vegetables, frozen or fresh, chopped
3 cups
onions, chopped
1/4 cup
salt
1 teaspoon · optional
curry powder
1/2 teaspoon · optional
non-fat dry milk
1 cup
cornstarch
1 1/2 tablespoons
Swiss cheese, cut into small pieces
1/2 cup
green onions, optional
Instructions
- 1
Wash hands with soap and water.
- 2
Bring 2 cups water to a boil. Add vegetables, onions, salt, and curry powder, if using. Reduce heat, cover and cook until almost tender.
- 3
Mix remaining 1 cup water, dry milk, and cornstarch together in a small bowl. Add to partially cooked vegetables.
- 4
Cook over medium heat, stirring often, until thickened.
- 5
Add cheese and stir until melted. Add more water if too thick.
- 6
Top with green onions if desired.
Source: USDA MyPlate Kitchen · University of Nebraska at Lincoln Nebraska Nutrition Education Program
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