| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 | T | Canola oil |
| 1 | Onion, chopped about 1 cup | |
| 1 | c | Chopped celery |
| 2 | Cloves garlic, minced | |
| 1 | t | Grated gingerroot |
| 2 | c | Vegetable broth or water |
| 1 | 10-ounce frozen baby green | |
| peas | ||
| 1 1/2 | c | Plain regular soymilk |
| 1/2 | c | Fresh coriander leaves |
| loosely packed | ||
| Salt and freshly ground | ||
| pepper |
INSTRUCTIONS
In a medium saucepan, heat the oil over medium-high heat. Saute the onion, celery, garlic, and ginger until the onion is translucent, about 5 minutes. Add the broth. Bring the soup to a simmer and cook, uncovered, 10 minutes, until the celery is almost soft. Add the frozen peas and cook until they are heated through, about 5 minutes. Mix in the soymilk and coriander. In a food processor, puree the soup, in 2 batches if necessary. Season to taste with salt and pepper and serve. Yield: 4 servings Recipe by: Cooking Live Show #CL8992 Posted to MC-Recipe Digest V1 #903 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Nov 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1501
Calories From Fat: 592
Total Fat: 69.4g
Cholesterol: 4.8mg
Sodium: 2558.8mg
Potassium: 4995.2mg
Carbohydrates: 247.3g
Fiber: 126.8g
Sugar: 19.9g
Protein: 60.4g