One of my abuelita’s secrets to make certain we had our daily serving of vegetables was this sweet, hearty, and creamy vegetable soup.
SOUP GOES “SAILING” She used to top our soups with croutons which add crunchiness. The croutons were barquitos, as she used to call them: tiny boats. She allowed us to top our own soups with the barquitos and then proceeded to gobble—fun and nutritious!
This soup—starring carrots—is low-cal at only 52 calories per cup, and rich in fiber and antioxidants as well as vitamins A, C and K.
I made this cream soup for my one-year-old niece and she devoured it.
Read Related: Abuelita’s Empanadillas (Mini Empanadas)
PURÉ DE VERDURAS DE LA ABUELITA (Vegetable Cream Soup) Yield: 6 servings Time: 1 hour
Ingredients 2 lb Yukon gold potatoes, diced 2 lb carrots, diced 1 onion diced, medium 5 cups chicken stock 6 TBSP olive oil 2 eggs Salt to taste Croutons