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