Very Veggie Bisque

Warning: cook time 4 hours or 7-8 hours!

Per serving (1/8 of recipe, 1 generous cup): 78 calories, 1g fat, 460mg sodium, 15g carbs, 2.5g fiber, 4.5g sugars, 4g protein

Ingredients
3 c chopped broccoli
2 c chopped cauliflower
2 c chopped zucchini or other summer squash
2 c sliced mushrooms
1 c chopped onion
1 medium russet potato (about 7 ounces), peeled and cubed
1 tbsp chopped garlic
3 c fat-free vegetable broth
1 c light plain soymilk
2 tbsp reduced-fat Parmesan-style grated topping
1/2 tsp salt, or more to taste
1/2 tsp black pepper
1/4 tsp ground thyme

Directions

• Add all ingredients to the crock pot along with 1 cup water. Mix well.
• Cover and cook on high for 4 hours or on low for 7 to 8 hours, until veggies are tender enough to puree.
• Allow to cool slightly. Working in batches, transfer soup to a blender and puree until smooth, transferring the pureed batches to a large bowl.
• Serve it up - reheating in the pot, if needed - and enjoy!

Makes 8 servings

Hungry Girl 300 under 300, p.314 by Lisa Lillien