Cream of Vegetable Soup

published by Dr. Marcantel on February 1st, 2010 Print this page

How To Make This Cream Of Vegetable Soup By Dr. Tina Marcantel

Delicious Cream Of Vegetable Soup By Dr. Tina Marcantel

Broccoli contains beta carotene, an antioxidant that attacks free radicals responsible for diseases in the body (like cancer). Broccoli and cauliflower are cruciferous vegetables found to be protective against colon cancer. (Nutrition and Cancer, 1987)


  • 2 large broccoli heads
  • 2 large containers fat free chicken broth
  • 1 large head cauliflower
  • 1 large container Land O’ Lakes fat free half
  • 1 large onion
  • and half cream
  • 2 zucchinis
  • 2 tomatoes


Cream Of Vegetable Soup By Dr. Tina MarcantelBoil all vegetables in chicken broth until cooked soft. Remove from fire. Add cream and season to taste. Stir. Ladle mixture into blender and blend until smooth. Put in plastic containers for freezer storage. (This soup freezes well.) When the container is removed from freezer later to eat, just heat up by microwave or on stove. You may add shredded cheese, walnuts, or broasted chicken to soup for a complete meal.

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