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CATEGORY CUISINE TAG YIELD
Health, Soups 6 Servings

INGREDIENTS

1 Onion, finely chopped
1 Carrot, finely chopped
1 c Dry white wine, optional
8 c Water
2 Watercress, coarsely chopped
about 8-cups include
stems
2 T Light miso, or to taste
Lemon wedges, to garnish
8908 27 – Celestial Arts – 1995), 27 – Celestial Arts – 1995

INSTRUCTIONS

Simmer onion and carrot in wine or 1/2 cup water until onion is limp
and transparant. Add watercress and simmer for 20 minutes. Puree with
miso. Serve with a lemon wedge.  See DIET FOR ALL SEASONS, by Elson M.
Haas (Paperback - ISBN  >1998 Hanneman/Buster  Recipe by: A DIET FOR
ALL SEASONS (1995) Haas & Manzolini  Posted to EAT-LF Digest by KitPATh
<phannema@wizard.ucr.edu> on Apr  14, 1998

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“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 50
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 22.5mg
Potassium: 128.5mg
Carbohydrates: 5.3g
Fiber: <1g
Sugar: 2.3g
Protein: <1g


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