Veggie Mac Soup

Macaroni and cheese is a classic comfort food dish that originated in Italy and was brought to the United States by Thomas Jefferson.

This is vegetarian and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Veggie Mac Soup

Cooking Method: Boiling, Simmering Cuisine: American Courses: Lunch, Main Course, Soup Recipe Keys: High Protein Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1280

Best Season: Suitable throughout the year

Ingredients

Servings

• 8 ounce Macaroni
• 4 cup Vegetable broth
• 2 medium Carrots
• 2 stalk Celery
• 1 medium Onion
• 2 clove Garlic
• 1 cup Frozen mixed vegetables
• 1 teaspoon Dried thyme
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 cup Milk
• 1 cup Cheddar cheese
• 1 tablespoon Fresh parsley

Instructions

1. Cook the macaroni according to package instructions. Drain and set aside.
2. In a large pot, heat vegetable broth over medium heat.
3. Add carrots, celery, onion, and garlic to the pot. Sauté for 5 minutes until vegetables are slightly softened.
4. Stir in frozen mixed vegetables, dried thyme, dried oregano, salt, and black pepper.
5. Pour in milk and bring the mixture to a simmer. Cook for 10 minutes.
6. Add cooked macaroni to the pot and stir well.
7. Remove from heat and stir in cheddar cheese until melted.
8. Let the soup rest for 5 minutes before serving.
9. Garnish with fresh parsley.
10. Enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 45g15%

Sugars 6g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.