Heat the oil in a medium pot over medium heat, then add the onion and garlic. Cook, stirring, for 5 minutes. Add the veggies and cook for a minute. Add the vegetable broth, stir and bring to boil. Add salt and pepper to taste, lower the heat to medium-low and simmer until the vegetables are tender, 20 to 25 minutes.
In the meantime, blend all the cream ingredients, plus 1 cup of water, in a high-speed blender. When the veggies are done, slowly add the cream mixture while stirring. Adjust for salt and let for cook for another 3 to 5 minutes.
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|Serving Size: 1 Serving (1439g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 641 (61%)|
|Amt Per Serving||% DV|
|Total Fat 71.2g||95 %|
|Saturated Fat 13.6g||68 %|
|Monounsaturated Fat 42.4g|
|Polyunsanturated Fat 11.6g|
|Cholesterol 0mg||0 %|
|Sodium 2396.7mg||83 %|
|Potassium 1740.8mg||46 %|
|Total Carbohydrate 89.3g||26 %|
|Dietary Fiber 12.6g||50 %|
|Sugars, other 76.7g|
|Protein 28.9g||41 %|
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Calories per serving: 1044
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