| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Soups/stews, Vegetarian | 6 | Servings |
INGREDIENTS
| 3 | c | Chopped leeks, white part |
| or more up to 4 cups | ||
| 1 | c | Peeled, diced celery |
| 4 | c | Peeled & cubed potatoes |
| or up to 5 cups | ||
| potatoes | ||
| 6 | c | Water |
| 1 | c | Cooked brown rice |
| 1/4 | t | Pepper |
| 2 | t | Veggie bouillon |
| 1/2 | t | Salt or to taste |
| 1 | Splash wine vinegar | |
| optional |
INSTRUCTIONS
In a 4-qt. soup pot over medium heat, saute leeks, celery and potatoes in a little water for 5 to 7 min. Add more water as needed to prevent sticking. Add the 6 cups of water, salt & pepper. Bring to a boil, lower heat and simmer potatoes are very soft, about 15 min. Add cooked rice and heat through. Puree soup 2 to 3 cups at a time in a blender or food processor until very smooth. Return to soup pot and rewarm if needed. From: the January 1993 issue of Vegetarian Times FROM: JANICE MESSALI (SWSH14B) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 397
Calories From Fat: 11
Total Fat: 1.4g
Cholesterol: 0mg
Sodium: 238.7mg
Potassium: 1586.9mg
Carbohydrates: 90.9g
Fiber: 10.3g
Sugar: 3.2g
Protein: 9.5g