| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | Low-cal, Low-fat, Soups | 4 | Servings | |
INGREDIENTS
| 1 | Potato, cubed | |
| Water, or stock to cover | ||
| 2 | Stalks broccoli, peeled and | |
| choppedo | ||
| 1 | t | Minced onion |
| 1 | Bouillon cube | |
| Carrots, chopped | ||
| 1 | ts Ginger | |
| c Mushrooms, chopped | ||
| tb White wine | ||
| Stalks celery, chopped | ||
| 1 | ts Tarragon, marjoram or savory | |
| pk Frozen spinach | ||
| ds Nutmeg | ||
| 1 | ts Lemon juice | |
| c Frozen corn | ||
| ts Parsley | ||
| c Frozen peas | ||
| 1 | ts Ginger | |
| 1 | ts Cinnamon | |
| 1 | ts Pepper | |
| ts Vinegar | ||
| Sweet potato, or 1/2 acorn | ||
| 1 | ts Italian herbs |
INSTRUCTIONS
~---------------------OR--------------------------- ~---------------------OR--------------------------- ~---------------------OR--------------------------- ~---------------------OR--------------------------- ~---------------------OR--------------------------- ~---------------------OR--------------------------- ~---------------------OR--------------------------- : -- squash ~---------------------OR--------------------------- : Whatever (one part potato to : -- one part vegg Simmer the soup until the vegetables are tender. Puree in blender or food processor until smooth. Add salt/pepper to taste. Serve NOTES : Instead of stock or vegetable bouillon cubes, you can take out 1/2 cup of soup after pureeing and dissolve a tablespoon of miso in it, then return it to the pot and mix. Almost all of these combinations are good with the addition of 1/2 an onion and a clove or two of garlic sauteed in sherry. Other possible additions (not combined, of course): : a tablespoon of tomato paste : 1/2 cup of leftover beans or grains : a few dried mushrooms or dried tomatoes : a few tablespoons of sauerkraut : a tablespoon of capers or chopped pickle added before serving : a tablespoon of yogurt swirled in right before serving (pretty!) : toasted pumpkin/squash seeds or wheat germ sprinkled on top Recipe by: Net Posted to JEWISH-FOOD digest V97 #041 by Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Feb 06, 97.
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Nutrition (calculated from recipe ingredients)
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Calories: 72
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 6.3mg
Potassium: 397.5mg
Carbohydrates: 16.3g
Fiber: 2g
Sugar: <1g
Protein: 1.9g