LOW Carb: Creamy-cheesy Wondersoup

Creamy-Cheesy WonderSoup

Ingredients: 

2 cups chopped onions

1 tablespoon butter

1 tablespoon canola or other vegetable oil

2 celery stalks, diced

1 nice sized handful of kale (and no, I can’t give you an exact amount of a handful and don’t sub spinach instead….because the kale will hold its shape, taste etc…)

1 1/4 cup peeled and diced carrots

3 cups water or Basic Light Vegetable Stock

1/2 teaspoon dried thyme

1 bay leaf

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1 cup green beans, cut into 1-inch pieces

1/2 cup diced red bell peppers

1 cup diced zucchini

1/2 cup fresh or frozen green peas

2 tablespoons chopped fresh parsley

1 cup 2% milk

1 cup half & half

1 1/2 cup grated Cheddar cheese

2 ounces Neufchatel or cream cheese

(optional add ½ pound of sliced smoked sausage)  (it doesn’t have to have it but is nice if you have a family who insists on having meat in the meal)

In a large soup pot on medium heat, sauté the onions in the butter and oil for 3 to 4 minutes. Stir in the celery, cover, and coo****il just soft, stirring occasionally. Add the carrots, water or stock, thyme, bay leaf, salt, and pepper and bring to a boil; then reduce the heat, cover, and simmer until the vegetables are just tender, about 5 minutes. With a strainer or slotted spoon, remove about 1 1/2 cups of the cooked vegetables and set aside in a blender or food processor.

Add the green beans, kale, bell peppers, and zucchini to the soup pot and coo****il the green beans are tender, about 5 minutes. Add the sausage if you decided to add it (optional).  Stir in the peas and parsley, simmer for 2 more minutes, and then remove from the heat. Discard the bay leaf.

Puree the reserved vegetables with the milk and cheeses to make a smooth sauce. Stir the sauce into the soup and gently reheat. Serve hot.