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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat olive oil in a large soup pot. | 2. Sauté sliced garlic until golden, then add remaining vegetables and sort of"stir fry" it for about 3 minutes. | 3. Add water, bouillon cubes, salt and pepper. | 4. Bring to a boil, cover and reduce heat to med-low. | 5. Simmer for about 20-30 minutes until veggies are very tender. | 6. Remove from heat, add evaporated milk. | 7. Using a hand blender, puree soup until smooth. | 8. Adjust salt and pepper. | 9. Serve with grated cheese and croutons. | 10. Note:You can add whatever vegetables you have on hand to this--spinach, broccoli, cauliflower, asparagus, etc. | 11. For a special soup, boil 1 lb shrimp (in their shells), reserving broth for cooking the soup. | 12. Prepare soup the same way, adding cooked (peeled) shrimp the last minute of cooking (just to heat through). | 13. Reserve 1/4 lb of shrimp for garnish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	4			9.24	1.3684	1.1924	0.17600000000000002
onion	1			60.0	14.01	1.65	0.15
garlic clove	2			-	-	-	-
carrot	2			104.96	24.5248	2.3808	0.6144
potato	1		sweet	-	-	-	-
potato	3			-	-	-	-
milk	1	can	evaporated	827.5862	19.934	8.2399	85.7811
double bouillon cube	2			-	-	-	-
water		quarts		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.