Squash Soup

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* Exported from MasterCook *

 

Squash Soup

 

Recipe By :Vibrant Life Online

Serving Size : 8 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

3 cloves garlic -- minced

1 medium squash -- peeled, diced (use kabocha, pumpkin, zucchini,

or any kind)

4 medium carrots -- washed and diced

2 medium leeks -- washed and diced

2 potatoes -- peeled and diced

1/4 cup tomato paste

4 quarts vegetable stock or water

1 cup soy milk (optional)

1 teaspoon curry powder

1/2 teaspoon cardamom

1/2 teaspoon coriander

1/2 teaspoon salt -- or to taste

parsley sprigs

 

In large pot, heat oil and sauté garlic until clear. Add squash, carrots, leeks,

potatoes, and stir in oil; cover and sweat for 15 minutes; stir once or twice.

Add tomato paste and vegetable stock. Bring to a boil; reduce heat and simmer

for 45 minutes. Add soy milk, curry powder, cardamom, coriander, and salt;

simmer for 15 minutes. Remove from heat and purée. Flavor is best if made the

day before. Serve hot, garnished with parsley sprigs.

 

Barry Glendrange, Redlands, California

 

Source:

" http://www.vibrantlife.com/index.html "

 

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Per Serving (excluding unknown items): 83 Calories; 2g Fat (20.3% calories from

fat); 2g Protein; 16g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 232mg

Sodium. Exchanges: 1/2 Grain(Starch); 2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 1582 2130706543 0 0 0 0 0