Guest guest Posted April 6, 2001 Report Share Posted April 6, 2001 * Exported from MasterCook * Fast Vegetable Cream Soup (Dairy Free) Recipe By :Lindsay Wagner and Ariane Spade Serving Size : 4 Preparation Time :0:00 Categories : Kitpath New Import Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh vegetables (such as peas, broccoli, corn, cauliflower, carrots, or zucchini) 1/2 cup sesame tahini 2 cups water 4 tablespoons white miso or 4 tsp. soy sauce Place all the ingredients in a blender or food processor and blend until creamy. Bring to a boil and cook for 3 minutes. Source: " The High Road to Health: a vegetarian cookbook " S(VegRecipes): " Hanneman (kitpath) on 06-Apr-2001 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 258 Calories; 17g Fat (57.8% calories from fat); 9g Protein; 20g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 939mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 3 Fat. NOTES : The chefs at Arrowhead Mills came up with this very quick and easy-tomake soup. It's perfect for those evenings when you really don't feel like cooking but want to serve something satisfying. Nutr. Assoc. : 911 0 0 5243 0 0 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.