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Author Notes: A warm & comforting Soup sure to please! - Tiffany
- 1 Small Red Potato
- 1/4 tablespoon Extra Virgin Olive Oil
- 2 tablespoons Chopped Onion
- 1/4 cup Shredded Carrots
- 1 Celery Stalk, chopped
- 3/4 cups Vegetable Broth
- 1/4 cup Water
- 1 dash Salt & Pepper
- 1 dash Ground Coriander
- 1 dash Chili Powder
- 1 sprig Fresh Rosemary
- 1/4 cup Frozen Peas
- 2 tablespoons Fat Free Half & Half
- 1/2 tablespoon Chopped Scallions
- In a saucepan, heat 1/4 TB Olive Oil. Add 2 TB Chopped Onion and Sauté for about 2 minutes.
- Then add the potato, cut into small cubes, the carrots and the celery
- Stir in Vegetable & Water
- Season with Salt, Pepper, Coriander & Chili Powder
- Add the sprig of Rosemary.
- Cover & let simmer for about 35 minutes or until potatoes are soft.
- Remove Rosemary Sprig and Mix in Peas Heat for another 5 minutes.
- Turn off heat and stir in Half & Half
- Transfer to Bowl & Top with Chopped Scallions
- This recipe was entered in the contest for Your Best Recipe with Potatoes