| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegan | Soups & ste, Vegan, Vegetarian, Posted | 4 | servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 1/4 | c | Chopped onions |
| 5 | c | Nonfat vegetable stock |
| 2 | c | Chopped green beans |
| 2 | c | Finely chopped parsnips |
| 2 | c | Packed chopped bok choy |
| 1 | c | Chopped peeled potatoes |
| 1 | ts | Dried basil |
| 1 | ts | Dried thyme |
| 1/4 | Black pepper |
INSTRUCTIONS
In a large pot with a lid, heat oil over medium-high heat. Add onions; cook 2 minutes or until softened. Add remaining ingredients and, stirring frequently, bring to a boil. Reduce heat, cover and simmer for 10 minutes. In batches, using a food processor or blender, process soup to a chunky consistency. Return soup to pot. Heat and serve. Calcium 122mg per serving Per serving: 177 Calories; 4g Fat (15% calories from fat); 17g Protein; 31g Carbohydrate; 0mg Cholesterol; 661mg Sodium Food Exchanges: 1 1/2 Starch/Bread; 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fat NOTES : "Light, peppery and slightly chunky, this soup goes well with any attractive dish when garnished with a sprinkling of finely shreddedcarrots at the center." Recipe by: CalciYum! David and Rachelle Bronfman Posted to EAT-LF Digest by "Ellen C." <[email protected]> on Jan 19, 1999, converted by MM_Buster v2.0l.
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