Carrot Soup With Blue Cheese - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This vegetarian carrot soup with blue cheese is delicious and so easy to make. Serve it up with dinner and some crusty bread tonight!
Ingredients
- 1/2 Vidalia onion, roughly chopped
- 2 stalks celery, chopped
- 4 tablespoons butter
- 4 cups vegetable stock
- 1 large potato, peeled and diced
- 1 cup lettuce, chopped
- 1 lb carrots, peeled and chopped
- 1/2 cup heavy cream, (can omit)
- 4 oz blue cheese, crumbled
Instructions
- In a soup pot over medium heat, melt the butter and sauté the onions and celery until tender and the onions are clear. Add the stock, potato, lettuce and carrots and simmer for 30 minutes. Add the cream. Transfer to blender and puree. Transfer back to pot and add salt and pepper to taste. Ladle into bowls and top with blue cheese.
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