Guest guest Posted October 3, 2001 Report Share Posted October 3, 2001 * Exported from MasterCook * Cream Of Vegetable Soup Recipe By : The Cooking Cardiologist, by Richard Collins, page 79 Serving Size : 6 Preparation Time :0:00 Categories : Rice Soups And Stews Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups vegetable broth 1 tablespoon dry minced onion 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon ground thyme 20 ounces packaged frozen vegetables -- see below 1 cup cooked rice 2 cups Edensoy Organic Soy Beverage salt and pepper -- to taste Serving Size: 6 Use frozen vegetables such as spinach, broccoli, carrot, zucchini, etc. or combination Place vegetable broth, frozen vegetables and spices in a large saucepan over high heat and bring to boil. Reduce heat to low, cover and simmer until vegetables are tender. Stir vegetables several times during cooking. Pour half of the broth, half of the vegetables and cooked rice into a food processor or blender and process on low until smooth. Pour soup mixture into a large bowl and repeat blending with the remaining broth, vegetables and rice. Stir soy milk into soup and refrigerate until chilled. The soup can be served hot or cold. Nutritional analysis: Calories 115, Fat 1.5, Cholesterol 1, Carbohydrate 18, Protein 7, Sodium 387. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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