This 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.