Kaika
New member
This recipe does not use low fat cheese because it just doesn't melt very well, however, there is still only 250 calories in a one cup serving and it's soooo good. That and it's vegitarian (not vegan obviously) so vegitarians could eat it too.
2 tablespoons of olive oil (120 calories)
1 medium-small chopped onion (25 calories)
2 chopped carrots (35 calories)
1 large celery stock, chopped, include the leaves (20 calories)
1/2 of a bell pepper, chopped, I use red but you can use any color (20 calories)
2 tablespoons of flour (55 calories)
2 cups of vegatable stock (30 calories)
2 cups of 1% milk (220 calories)
1 large, OR 2 medium OR 3 small russet potato(s) chopped into bite sized pieces (190 calories)
1 cup of shredded cheddar cheese (440 calories)
1 1/2 tablespoons of honey (100 calories)
a couple of pinches of dried thyme
a dash of cayenne pepper (watch this stuff, it's got one heck of a kick)
2 pinches of pumpkin pie spice (add this, you won't be dissapointed)
salt and pepper to taste.
*Total calories in entire pot 1255. Makes 5 1 cup servings for 251 calories in each cup.*
Heat olive oil in large pot and add onion, carrot, cellery, bell pepper, salt, pepper, a pinch of thyme and a pinch of pumkin pie spice and satuee' for about 5 minutes over medium to medium high heat. Then add the flour, stir in well and let it cook for another 1 to 2 minutes. Whisk in vegatable stock and milk, get all of the good bits from the bottom of the pan and stir, and let it come to a bubble. Then add potato(s) and stir. Simmer for about 15 to 20 minutes or until the potatos are fork tender but not mushy. Add cheese and melt. Add honey, cayanne pepper, another pinch of dried thyme, another pinch of pumkin pie spice and salt and pepper to taste, serve.
You can also garnish each serving with a little bit of cheese but watch the amount, that's where most of the calories in the soup come from.
Enjoy!
2 tablespoons of olive oil (120 calories)
1 medium-small chopped onion (25 calories)
2 chopped carrots (35 calories)
1 large celery stock, chopped, include the leaves (20 calories)
1/2 of a bell pepper, chopped, I use red but you can use any color (20 calories)
2 tablespoons of flour (55 calories)
2 cups of vegatable stock (30 calories)
2 cups of 1% milk (220 calories)
1 large, OR 2 medium OR 3 small russet potato(s) chopped into bite sized pieces (190 calories)
1 cup of shredded cheddar cheese (440 calories)
1 1/2 tablespoons of honey (100 calories)
a couple of pinches of dried thyme
a dash of cayenne pepper (watch this stuff, it's got one heck of a kick)
2 pinches of pumpkin pie spice (add this, you won't be dissapointed)
salt and pepper to taste.
*Total calories in entire pot 1255. Makes 5 1 cup servings for 251 calories in each cup.*
Heat olive oil in large pot and add onion, carrot, cellery, bell pepper, salt, pepper, a pinch of thyme and a pinch of pumkin pie spice and satuee' for about 5 minutes over medium to medium high heat. Then add the flour, stir in well and let it cook for another 1 to 2 minutes. Whisk in vegatable stock and milk, get all of the good bits from the bottom of the pan and stir, and let it come to a bubble. Then add potato(s) and stir. Simmer for about 15 to 20 minutes or until the potatos are fork tender but not mushy. Add cheese and melt. Add honey, cayanne pepper, another pinch of dried thyme, another pinch of pumkin pie spice and salt and pepper to taste, serve.
You can also garnish each serving with a little bit of cheese but watch the amount, that's where most of the calories in the soup come from.
Enjoy!
May have to give it a try on this cold rainy day!! 