Guest guest Posted April 13, 2000 Report Share Posted April 13, 2000 * Exported from MasterCook * Passover Vegetable Soup Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : March '97 Soups/Stews/Chowders Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups vegetable broth 6 cups chopped leek 3 cups diced carrot 3 cups diced peeled turnip 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon ground saffron (optional) 7 teaspoons chopped fresh cilantro Combine first 6 ingredients in a large Dutch oven; stir in saffron, if desired. Bring to a boil; cover, reduce heat, and simmer 1 hour or until vegetables are tender. Ladle soup into each of 14 bowls; sprinkle with cilantro. Serving Size: 1 cup soup and 1/2 teaspoon cilantro Source: " Cooking Light, March 1997, p.180 " Copyright: " © Cooking Light " - - - - - - - - - - - - - - - - - - - Per serving: 139 Calories (kcal); 2g Total Fat; (14% calories from fat); 5g Protein; 26g Carbohydrate; 1mg Cholesterol; 1050mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 2671 0 26762 0 0 1301 0 Quote Link to comment Share on other sites More sharing options...
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