Vegetarian, Diabetic, Low-Fat Cream of Vegetable Soup

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Vegetarian, Diabetic, Low-Fat Cream of Vegetable Soup

From; The High Fiber Cookbook for Diabetics

 

1 1/2 c. fine chop cooked vegetables

3 1/2 c. vegetable broth

1/4 c. all-purpose flour

2 tbsps. melted vegan margarine

salt to taste

sprinkle of pepper, optional

 

Use one or a combination of: asparagus, broccoli, carrots, cauliflower,

celery, mushrooms, onions, string beans.

 

Cook vegetables, drain well and chop into small pieces. Use within 30

minutes or refrigerate them.

Place broth in a saucepan and bring to a simmer over moderate heat. Place

flour, dry milk and melted vegan margarine in a small bowl and mix well to

form coarse crumbs. Stir the flour mixture into the simmering broth using a

wire whip. OR add the flour mixture to cold broth, cook and stir over

moderate heat to form a sauce. Cook and stir over moderate heat until

mixture is smooth and the starchy taste is gone. Add the vegetables to the

sauce and reheat to serving temperature. Taste for seasoning and add salt

and pepper.

Makes 4 servings.

Calories...121...Fat...5 g...Carbs...12 g...Sodium...677 mg...

Fiber...5 g.

Notes; Low-sodium diets: Use fresh or frozen vegetables cooked without salt,

low-sodium broth and salt-free margarine. Do not add salt.

Low-cholesterol diets: May be used as written.