Creamy Vegetable and Swiss Cheese Soup

This comforting soup is packed with fiber-rich vegetables and uses non-fat dry milk to create a creamy, protein-rich base without the extra saturated fat of heavy cream.

Ingredients

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

• 3 cups water, divided
• 3 cups mixed vegetables (frozen or fresh), chopped · 512 kcal in the whole recipe
• 1/4 cup onions, chopped · 24 kcal in the whole recipe
• 1 teaspoon salt (optional)
• 1/2 teaspoon curry powder (optional)
• 1 cup non-fat dry milk · 33 kcal in the whole recipe
• 1 1/2 tablespoons cornstarch · 52 kcal in the whole recipe
• 1/2 cup Swiss cheese, cut into small pieces · 250 kcal in the whole recipe
• Green onions, chopped (optional) · 0 kcal in the whole recipe

Method

1. In a medium pot, bring 2 cups of the water to a boil, then add the mixed vegetables, chopped onion, salt, and curry powder.

   

2. Reduce the heat to low, cover, and simmer until the vegetables are almost tender, about 8 to 10 minutes.

   

3. In a small bowl, whisk the remaining 1 cup of water, non-fat dry milk, and cornstarch together until completely smooth.

   

4. Pour the milk mixture into the pot with the vegetables and cook over medium heat, stirring frequently, until the soup thickens.

   

5. Stir in the Swiss cheese until melted, adjust the consistency with a little extra water if too thick, and garnish with green onions if desired.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.