Cauliflower and Broccoli Soup

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Cauliflower and Broccoli Soup

 

Recipe By :J. Robert Hatherhill, Ph.D.

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups red potatoes

3/4 cup cauliflower flowerets

3/4 cup broccoli florets

2 1/2 cups vegetable stock

1 1/2 cups soy milk

6 cloves garlic -- minced

3/4 cup scallions -- sliced

6 tablespoons sesame oil

1 teaspoon white pepper

 

Boil potatoes for 10 minutes and remove from heat. In a medium-size pan combine

the vegetables, stock, and soy milk. Bring to a boil and quickly simmer for a

few minutes. Drain potatoes and cut into small pieces; add to soup. In a small

saucepan saute the garlic and scallions in sesame oil. Serve warm with white

pepper sprinkled on top.

 

Source:

" Eat to Beat Cancer "

Copyright:

" 1998 by J. Robert Hatherhill, Ph.D. "

 

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Per Serving (excluding unknown items): 380 Calories; 25g Fat (57.0% calories

from fat); 9g Protein; 33g Carbohydrate; 6g Dietary Fiber; 2mg Cholesterol;

1044mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 5

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0