INGREDIENTS

INSTRUCTIONS

Melt the margarine in a large saucepan and saute the onion and garlic
for 3 minutes until softened. Att the tomatoes and carrot and cook  for
2 to 3 more minutes stirring constantly. Add the vegetable stock  and
bring to the boil. Reduce the heat and simmer covered for 20  minutes
or until the vegetables are tender. Blend the soup until  smooth in a
liquidiser or food processor. Return to the saucepan and  add the
cheese, stirring to melt. Season to taste and heat gently  until almost
boiling, stirring constantly. Serve one portion in a  warmed soup bowl
garnished with fresh basil or parsley. To freeze the  remaining soup
cool quickly and divide between three rigid  containers. Seal label and
freeze for up to 3 months. Defrost and  re-heat gently to serve.
Preparation 15 minutes Cooking 30 minutes.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 55
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 329.6mg
Potassium: 606.9mg
Carbohydrates: 12.5g
Fiber: 4.8g
Sugar: 5.5g
Protein: 3.4g