It's almost 40 degrees in Denver this morning, which means it's heating up enough for a delicious smoothie breakfast! I whipped this up yesterday morning and loved the tang of the orange juice. It's very tropical, make me think of summer and is packed with Vitamin C to help keep away a winter cold. You can use frozen mango for a faster, easier smoothie and omit the ice, but I had a fresh mango and no frozen mango so naturally I went with the fresh choice.
Ingredients:
1/2 Fresh Mango
1/2 Cup Frozen Bananas
1 Peeled Clementine or Little Cutie
1 Cup Orange Juice
1/2 Cup Ice
While visiting Dollywood in Pigeon Forge, Tennessee one year, my family and I attended a dinner and a show event during which I tasted cream of vegetable soup for the first time. I had no idea what I had been missing! It had a phenomenal smell and the creamy, milky consistency calmed the kick of the pepper prevalent within the soup. From that moment on, I was hooked and went home to create this recipe so I would never again miss out on the delicious flavor of this soup. It tastes like you're eating something packed with calories but when you use low-fat milk, you keep the calories very low. Not only that, but this is a delicious way to pack vegetables into your diet. Feel free to experiment with more than what I have listed.
Start off by boiling everything but the butter, milk and flour in the chicken broth and water until the vegetables are tender - about 10 minutes. Transfer the soup to a blender or food processor and blend until creamy. In the original pot, on low heat, melt the butter, stir in the milk and flour until no lumps remain. Stir in the blended soup and heat all until warm.
Ingredients:
2 Cans Chicken Broth
1 1/2 Cups Water
1 Potato
1/2 of an Onion
3 Celery Sticks
2-3 Carrots
1 1/2 Cups Cauliflower
1 Garlic Clove or 1 T. Chopped Garlic
1/2 t. Salt
1/4 t. Pepper
1/2 t. Bay Leaves
2 T. Butter
3 Cups Milk
3 T. Flour
