Guest guest Posted April 8, 2001 Report Share Posted April 8, 2001 * Exported from MasterCook * Potato, Tomato and Carrot Soup with Basil Recipe By :Lindsay Wagner and Ariane Spade Serving Size : 6 Preparation Time :0:00 Categories : Kitpath New Import Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium potatoes -- peeled water 1 cup fresh or canned tomatoes with liquid -- cut into chunks 2 carrots -- cut into match sticks 1 tablespoon chopped fresh basil 1 cup mushroom stock or broth salt and pepper -- to taste 6 small parsley sprigs -- to garnish 1. Dice the potatoes. Place in a saucepan with water to cover. Cook until just tender. 2. Place two-thirds of the potatoes in a blender or food processor and blend until very smooth. Return all the potatoes to the saucepan and add the rest of the ingredients. Bring to a boil and simmer, covered, until the carrots are just tender. Garnish each bowl of soup with a sprig of parsley. Source: " The High Road to Health: a vegetarian cookbook " S(VegRecipes): " Hanneman (kitpath) on 06-Apr-2001 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 113 Calories; trace Fat (2.0% calories from fat); 3g Protein; 26g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 20mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable. NOTES : While this soup might sound plain, it's really very elegant and very pretty. Nutr. Assoc. : 0 0 1514 0 0 1582 0 0 Quote Link to comment Share on other sites More sharing options...
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