Dried Vegetable Soup

Contains 144 kcal and 3g of protein per serving; its low-calorie profile provides a light start to your meals.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 2 tbsp dried vegetables · 58 kcal in the whole recipe
• 2 tbsp flour · 103 kcal in the whole recipe
• 1 cup milk · 120 kcal in the whole recipe
• 1 onion · 40 kcal in the whole recipe
• 2 cloves garlic · 15 kcal in the whole recipe
• A little vegetable oil · 133 kcal in the whole recipe
• A little butter · 107 kcal in the whole recipe
• 2 tsp salt and black pepper

Method

1. Required equipment: A medium-sized pot, cutting board, knife, and a whisk.

   

2. Finely dice the onion and garlic into small cubes.

   

3. Pour a little oil into the pot and sauté the onions over medium heat for 3 minutes until translucent.

   

4. Add the garlic and stir for another minute until fragrant.

   

5. Add the butter and flour to the pot.

   

6. Stir constantly for 2 minutes until the flour changes color slightly and the raw smell disappears.

   

7. Pour in 2 cups of boiling water and whisk quickly to prevent lumps.

   

8. Add the dried vegetables to the pot and cook for 5 minutes.

   

9. Pour in the milk slowly while continuing to stir.

   

10. Once the soup starts to boil, add salt and pepper.

    

11. If the consistency is too thick, add water little by little to thin it out, then turn off the heat.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.