Vegetable Cheese Soup
Makes:
4 servings
Swiss cheese, vegetables, and curry powder make this thick and creamy soup a filling meal on a cold night this winter. Serve with whole wheat toast on the side.
Ingredients
- 3 cups water, divided
- 3 cups mixed vegetables, frozen or fresh, chopped
- 1/4 cup onions, chopped
- 1 teaspoon salt (optional)
- 1/2 teaspoon curry powder (optional)
- 1 cup non-fat dry milk
- 1 1/2 tablespoons cornstarch
- 1/2 cup Swiss cheese, cut into small pieces
- green onions, optional
Directions
- Wash hands with soap and water.
- Bring 2 cups water to a boil. Add vegetables, onions, salt, and curry powder, if using. Reduce heat, cover and cook until almost tender.
- Mix remaining 1 cup water, dry milk, and cornstarch together in a small bowl. Add to partially cooked vegetables.
- Cook over medium heat, stirring often, until thickened.
- Add cheese and stir until melted. Add more water if too thick.
- Top with green onions if desired.
Notes
University of Nebraska at Lincoln
Nebraska Nutrition Education Program
