Cream of Almost Any Vegetable Soup

Posted On 20 June 2019

Ingredients

• ½ cup olive oil
• 2 cups onion, chopped
• 2 pounds vegetables, trimmed and cut small ¹
• 3 cups chicken broth (low sodium is best)
• 1 cup plain yogurt or milk or cream ²
• White pepper
• Salt to taste

Instructions

1. Heat oil and add onion; sauté for 10-20 minutes.
2. Add vegetable and sauté an additional five minutes.
3. Add broth. Bring to a boil, reduce heat, partly cover, and simmer 35-40 minutes.
4. Remove and cool.
5. Put soup into a food processor and process. Remove and strain. ³
6. Stir in yogurt/milk/cream.
7. Reheat and spice to taste

Notes

1. I’ve seen my wife use different squashes well. Asparagus didn’t work out so well for some reason.
2. Not lowfat, not Greek.
3. Alternatively, an immersion blender can be used. Might take a little while longer but you can do it all in the same pan/pot.