| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
New, Vegtime6 |
6 |
servings |
INGREDIENTS
| 2/3 |
c |
Sun-dried tomatoes |
| 2 |
c |
Warm water |
| 1 |
tb |
Olive oil |
| 2 |
|
Cloves garlic; minced |
| 1 |
md |
Yellow onion; diced |
| 1 |
|
Leek with thick green top cut off |
|
|
Halved lengthwise and cleaned and diced |
| 3 |
|
Stalks celery; diced |
| 1 |
|
Baking potato; peeled and diced |
| 24 |
oz |
Bagged frozen corn kernels |
| 1 |
ts |
Salt |
| 1 |
tb |
Chopped fresh thyme or cilantro |
| 3 |
c |
Vegetable stock or water |
| 1/4 |
c |
Chopped tomato |
INSTRUCTIONS
MAKES 6 SERVINGS VEGAN
Soak tomatoes in warm water to rehydrate for 30 minutes. Drain and
chop. Heat oil in stock pot over medium heat. Add garlic, onion,
leek, celery and potato and cook until tender, about 10 minutes. Add
corn, sun-dried tomatoes, salt, thyme and stock or water; continue to
cook until corn is tender, another 10 minutes. Remove half of soup;
puree in blender or food processor until smooth. Return to pot and
heat through. To serve, sprinkle with chopped tomato. Makes 6
servings.
PER 1-CUP SERVING: 202 CAL.; 7G PROT.; 3G TOTAL FAT (0.3G SAT. FAT);
42G CARB.; 0 CHOL.; 1,045MG SOD.; 6G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 15, 1999.
Recipe by: Vegetarian Times Magazine, April 1997, page 50
Converted by MM_Buster v2.0l.
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