Vegetable Cheese Soup

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.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

• Vegetarian
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian

Tags

• comfort food
• savory
• quick
• healthy
• boil

Ingredients

• 3 cup water (divided)
• 3 cup mixed vegetables (frozen or fresh, chopped)
• 0.25 cup onions (chopped)
• 1 teaspoon salt
• 0.5 teaspoon curry powder
• 1 cup non-fat dry milk
• 1.5 tablespoon cornstarch
• 0.5 cup Swiss cheese (cut into small pieces)
• 0.25 cup green onions

Instructions

1. Bring 2 cups water to a boil.
2. Add vegetables, onions, salt, and curry powder, if using.
3. Reduce heat, cover and cook until almost tender.
4. Mix remaining 1 cup water, dry milk, and cornstarch together in a small bowl.
5. Add to partially cooked vegetables.
6. Cook over medium heat, stirring often, until thickened.
7. Add cheese and stir until melted.
8. Add more water if too thick.
9. Top with green onions if desired.

Notes

Store leftovers covered in the refrigerator.

Nutrition (per serving)

• Calories: 218
• Protein: 13.8 g
• Carbohydrates: 30.3 g
• Fat: 4.5 g
• Fiber: 6.2 g
• Sodium: 172 mg
• Saturated Fat: 2.6 g
• Sugar: 13.5 g
• Cholesterol: 16 mg