Creamy Vegetable Soup
This Creamy Vegetable Soup is silky smooth, nutritious, simple to make and delicious.
Servings: 8 servings
Calories: 140kcal
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 rib celery chopped,
- 4 large carrots chopped
- 8 ounces white mushrooms sliced
- 5 cups vegetables broth
- 2 teaspoons dried Italian seasoning
- 1 cup Silk Protein & Nut Milk
- 2 15 ounce container of beans rinsed and drained
- 1 13.5 ounce container diced tomatoes I used fire roasted
- 3 cups baby spinach
Instructions
- In a dutch oven or large sauce pan, add olive oil, onion, carrots and celery.
- Cook over medium heat until softened, about 10 minutes, .
- Add seasoning and mushrooms and stir.
- Add vegetable broth, milk, beans and tomatoes.
- Stir again.
- Let simmer on low for another 10 minutes.
- Add spinach and stir until wilted.
- Enjoy!
Notes
Store in the refrigerator in an airtight container for up to 7 days.
Store in the freezer in an airtight container for up to 3 months. To defrost, simply leave the container on the counter for an hour or two and then heat on the stove or in the microwave.
Nutrition
Calories: 140kcal | Carbohydrates: 24g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 693mg | Potassium: 617mg | Fiber: 8g | Sugar: 5g | Vitamin A: 6534IU | Vitamin C: 11mg | Calcium: 74mg | Iron: 2mg