Guest guest Posted July 28, 2001 Report Share Posted July 28, 2001 Vegetarian, Low-Fat Cream of Potato Soup 1 c. peeled and diced potatoes 1 c. diced onions 1 c. diced carrots 2 tbsps. chopped fresh dill or 1 tbsp. dried dill 1/4 tsp. ground white pepper 1 tsp. garlic powder, or 2 tsps. minced fresh garlic 1 tsp. corn oil 4 cs. water 2 1/4 cs. light soy milk 2 tbsps. vegetable bouillon powder 1 c. instant mashed potato flakes In a medium-size saucepan, saute potatoes, onions, carrots, pepper, dill and garlic in oil over medium heat for 6 minutes. Add water, soy milk and bouillon powder. Add potatoes flakes slowly, whipping constantly to ensure even dispersion. Reduce heat to low and cook, stirring occasionally, until potatoes are cooked and mixture is hot, about 15 minutes. Makes 4 servings. Calories...156...Fat...5 g...Protein...4 g...Carbs...17 g... Sodium...196 mg...Fiber...1.2 g. Quote Link to comment Share on other sites More sharing options...
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