| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 4 | c | Water or stock |
| 4 | Potaotes, cliced | |
| and/orpeeled | ||
| 1 | Carrot | |
| 10 | Cloves garlic, minced | |
| 1 | t | Basil, dried |
| 2 | Zucchini | |
| 1/4 | c | Minced fresh parsley |
| 2 | T | Minced fresh dill weed, if |
| available | ||
| Pepper |
INSTRUCTIONS
dump water, potatoes, carrots, onion, garlic and basil into soup pot and cook til potates are just about done. dump in the zukes and heat through. Puress 1/2 or all of it or not, as desired. Variation: cook extra zucchinis and potatoes to puree and add to soup to make it creamy without using cream, milk or yoghurt Posted to fatfree digest V97 #179 by Gloriamarie Amalfitano <gma@adnc.com> on Aug 14, 1997
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 468
Calories From Fat: 160
Total Fat: 18g
Cholesterol: 29.3mg
Sodium: 3984.4mg
Potassium: 2252mg
Carbohydrates: 62.7g
Fiber: 11.2g
Sugar: 13.8g
Protein: 20.2g