If you are looking for an easier way to eat your veggies, then a creamy vegetable soup is your answer.

Many benefits rely in creamy soups and there are many reasons one should try a recipe like this. Creamy soups are filling with less calories than other forms of food and it is faster, easier to get the nutrients you need.  Also, you can keep it in the fridge for a couple more days or refrigerate it and the possibilities are endless as you can substitute ingredients or serve it hot during winter or cold during summer. The preparation doesn’t take long and a cutting board, knife and pot are everything you need.

     Ingredients

• 2 tablespoons Butter
• 1 tablespoon Olive Oil
• ½ cup chopped Onions
• ½ cup chopped Celery
• 1 cup chopped Carrots
• 1 tablespoon minced Garlic
• 1 cup chopped Green Beans
• 1 cup sliced Mushrooms
• 1 cup Broccoli Florets
• 1 cup Corn Kernels
• 1 teaspoon dried Thyme
• 1 teaspoon dried Oregano
• 3 tablespoons All Purpose Flour
• 4 cups Whole Milk
• Salt and Pepper to taste

        Preparations

Heat the butter and olive oil in a Dutch oven and add onions, celery and carrots. Cook for a few minutes till the onions soften, making sure not to brown them. Add the garlic, beans, mushrooms, broccoli and corn and saute for 2-3 minutes. Mix in the thyme and oregano and add the flour. Add the flour along with thyme and oregano and cook the flour with veggies for a minute and a half. Add the whole milk slowly, while stirring continuously. Keep stirring while you bring this to a boil, and then reduce to a simmer. Add salt and pepper and let everything simmer for 6-7 minutes or till the soup thickens. Add a little broth or more milk to thin it out if its too thick for you.