Creamy Veggie Citrus Soup

Creamy Veggie Citrus Soup


  • 1 ½ cups potatoes
  • 1 cup zucchini
  • ½ cup portabella mushroom
  • ½ lb asparagus
  • 6 kumquats
  • ¼ cup fat free sour cream
  • 2 (14 ½ ounce) cans chicken broth (or veggie broth)
  • 4 garlic cloves
  • 1 teaspoon thyme
  • ½ teaspoon basil
  • Salt and pepper



  • First, slice the potatoes, zucchini, mushrooms, asparagus, and kumquats to smaller pieces.
  • Put broth, garlic, thyme, and basil in the bottom of a steamer. Add salt and pepper as desired.
  • Steam sliced vegetables and fruit over broth until tender.
  • Remove from steamer and puree in blender or food processor until smooth, adding leftover broth and sour cream as needed to get to the right consistency.
  • For vegetarians use the vegetable broth

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