Vegetable Cheese Soup

25 min · Serves 4

Based on a recipe from University of Nebraska at Lincoln Nebraska Nutrition Education Program, via USDA MyPlate Kitchen

What goes in

• 3 cupswater
• 3 cupsmixed vegetables
• ¼ cuponion
• 4.9 mlsalt
• 2½ mlcurry powder (optional)
• 1 cupnon-fat dry milk
• 22.2 mlcornstarch
• ½ cupSwiss cheese

How to cook it

1. Bring 2 cups of water to a boil in a medium pot.
2. Add the mixed vegetables, chopped onion, salt, and optional curry powder.
3. Cover the pot and simmer until the vegetables are nearly tender.
4. In a small bowl, whisk together the dry milk, remaining 1 cup of water, and cornstarch until fully blended.
5. Stir the milk mixture into the pot and cook over medium heat, stirring regularly, until the soup thickens.
6. Fold in the Swiss cheese until melted and smooth, loosening with a splash of water if the consistency is too dense, then serve garnished with green onions if desired.

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