| 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." <ellen@brakes.elekta.com> on Jan 19,
1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“He who kneels before God can stand before anyone.”