| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Soups, Vegetables, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | c | Peeled and diced potatoes |
| 1 | c | Diced onions |
| 1 | c | Diced carrots, Diced carrots OR-… |
| 1 | T | Dried dill |
| 1/4 | t | Ground white pepper, Ground white pepper OR-… |
| 2 | t | Minced fresh garlic |
| 3 | T | Corn oil |
| 4 | c | Water |
| 2 1/4 | c | Light soy milk |
| 2 | T | Vegetable bouillon powder |
| 1 | c | Instant mashed potato flakes |
INSTRUCTIONS
In a medium-size saucepan, saute potatoes, onions, carrots, pepper, dill and garlic in oil over medium heat for 6 minutes. Add water, soy milk and bouillon powder. Add potatoes flakes slowly, whipping constantly to ensure even dispersion. Reduce heat to low and cook, stirring occasionally, until potatoes are cooked and mixture is hot, about 15 minutes. Per serving: 156 cal, 4 g prot, 196 mg sod, 17 g carb, 8 g fat, 0 mg chol, 38 mg calcium Source: Chef Ron Pickarski in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias
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Nutrition (calculated from recipe ingredients)
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Calories: 123
Calories From Fat: 57
Total Fat: 6.5g
Cholesterol: <1mg
Sodium: 89.5mg
Potassium: 334.1mg
Carbohydrates: 13.5g
Fiber: 1.7g
Sugar: 4.1g
Protein: 3.5g