Creamy soup

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JoLeeFA
JoLeeFA Posts: 211 Member
in Recipes
So this is not a recipe, but a hint.

I like to make creamy chicken veggie soup. I usually add large amounts of cream of chicken and cream of mushroom soup to the pot. HORRIBLE on the sodium, right, not to mention the calories!!!

Last night, I took squash and zuchinni, pureed them in a blender, poured in my soup. Wala - - creamy texture, a fraction of the calories, and none of the sodium!!!!
AND the best part, you couldn't even taste the added veggies!!

Go me!!

Replies

  • Fit4_Life
    Fit4_Life Posts: 828 Member
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    Sounds yummy!
  • jeeping_mom
    jeeping_mom Posts: 72
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    YUM! Good trick.
  • DAMelahn
    DAMelahn Posts: 2 Member
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    What kind of squash?
  • comalucid
    comalucid Posts: 12 Member
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    Another good trick to get a creamy consistency is add in some blended Silken Tofu (not the grainy kind, the kind with the custard like consistency). Boosts the protein for added benefit.
  • JoLeeFA
    JoLeeFA Posts: 211 Member
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    What kind of squash?

    I used yellow (crook neck) squash. I bet it would work equally as well with butternut.

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