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Suggest a better description4 SERVINGS VEGAN Traditional cream soups are made with a roux consisting of butter, flour and milk. This tasty recipe omits the flour and thickens the soup with oats. In large saucepan, combine oil, juice or wine, broccoli, onion and garlic. Cook, stirring frequently, until vegetables are softened, about 15 minutes. Add thyme, basil and stock. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. Transfer mixture to food processor or blender. Add oatmeal and process until thick and creamy. Return to pot and add cayenne pepper to taste. PER 1-CUP SERVING: 97 CAL.; 5G FROT.; 3G TOTAL FAT (0 SAT. FAT); 16G CARB.; 0 CHOL.; 764MG SOD.; 3G FIBER. Recipe by: Vegetarian Times Magazine, February 1998, page 38
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Serving Size: 1 Serving (264g) | ||
Recipe Makes: 4 servings | ||
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Calories: 45 | ||
Calories from Fat: 5 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 722.2mg | 25 % | |
Potassium 212.6mg | 6 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 7.4g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 45
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