This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"An old-fashioned vegetable soup, without any enhancement, is a more powerful anti-carcinogen than any known medicine."
-James Duke, MD, U.S. Department of Agriculture
Another very simple and lovely soup that is so good for you. With a nice hunk of sourdough bread and an ounce of goat cheese you have the perfect meal.
Servings: 8 | Serving size: about 2 cups
Cooking Time: 45 Minutes
This recipe can be multiplied by 2.
This recipe keeps well for about 3 – 4 days in the refrigerator.
|1 tsp||extra virgin olive oil|
|2 medium||white onions (peeled and diced)|
|2 lbs||yellow squash (chopped)|
|1 lbs||carrots (peeled and shredded)|
|1/2 cups||white wine|
|1 tsp||dried marjoram|
|2 cups||2% milk|
Heat the olive oil in a stock pot over medium heat. Place the onions in the pot and cook until translucent. Stir frequently and do not allow to brown.
Add the squash, carrots and wine and cook for about 5 minutes stirring frequently.
Add the water and white wine. Increase heat to high. Bring to a boil for about 2 minutes and then reduce the heat to medium-low and allow the vegetables to simmer.
Cook until the carrots are tender (about 25 to 30 minutes).
Use a stick blender to puree or puree in a blender in two to three cup batches adding part of the marjoram and salt to each batch.
Allow the soup to cool and then add the milk and stir to blend well. Chill at least 3 hours.
May be served hot or cold.
Serving size: about 2 cups
Amount Per Serving
|Calories 108||Calories from Fat 19|
|% Daily Value|
|Total Fat 2g||5%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 17g||6%|
|Dietary Fiber 4g||17%|
|Vitamin A 195%||Vitamin C 26%|
|Calcium 14%||Iron 5%|
|Vitamin K 8 mcg||Potassium 587 mg|
|Magnesium 45 mg|