Cream of Vegetable Soup

99This is a nutritious and flavorful soup that is great right from the stove, or reheated the next day for either lunch or dinner. It also freezes well for a convenient meal when you’re running short on time.

Prep time: 25 minutes

Cook: 20 minutes

Makes: 4 servings

Storage: Store in air-tight container in the refrigerator for up to 4 days


2 cups water

2 cups fresh or frozen green beans

¾ cup fresh or frozen green peas

¾ cup fresh or frozen corn, thawed

½ cauliflower, cut into florets

4 carrots, peeled and sliced

4 medium potatoes, with skin on, washed and cut

½ of a 10-ounce package spinach, washed & cut

2¼ cups low-fat or fat-free milk or nondairy milk

2 Tbsp. unbleached, all-purpose flour

1½ tsp. kosher salt or to taste

1/8 tsp. pepper, freshly ground

¼ cup fresh dill leaves, washed and chopped


1. Heat water, beans, peas, corn, cauliflower, carrots and potatoes to boiling in 3-quart saucepan.

2. Reduce heat. Cover and simmer until vegetables are crisp-tend, 10 minutes.

3. Add spinach

4. Mix ¼ cup of milk and flour together to form a smooth paste; gradually stir into vegetable mixture.

5. Heat to boiling. Boil and stir 1 minute. Stir in remaining milk, salt and pepper. Heat just until hot (do not boil).

6. Garnish with snipped dill weed if desired. And, enjoy with whole wheat bread or rolls.

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