Guest guest Posted August 30, 2000 Report Share Posted August 30, 2000 * Exported from MasterCook * Creamy Broccoli Soup Recipe By :Soy! Soy! Soy! - Jeanette Parsons Egan Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces russet potatoes -- peeled and cut into small cubes 1/2 cup chopped onion 1/2 cup chopped celery 1 garlic clove -- minced 2 14.5 oz cans vegetable broth 1 10 oz package frozen chopped broccoli 1 cup (8 oz) soft silken tofu 1 cup plain, unsweetened soy milk 1 tablespoon white miso dissolved in 2 tablespoons hot water Bring potatoes, onion, celery, garlic, and broth to a boil in a large saucepan. Reduce heat to low, cover and cook, stirring occasionally, for 10 minutes. Add broccoli and simmer, stirring occasionally, until vegetables are tender, about 10 minutes. With a slotted spoon transfer vegetables to a food processor, leaving broth in pan. Add tofu to food processor and process until vegetables are finely chopped and tofu is smooth. Add broccoli mixture, soy milk and miso mixture to broth in saucepan and heat until hot, adding more soy milk if soup is too thick. Makes 4 to 6 servings. - - - - - - - - - - - - - - - - - - - Per serving: 222 Calories (kcal); 4g Total Fat; (15% calories from fat); 10g Protein; 39g Carbohydrate; 2mg Cholesterol; 1394mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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