Update my dinner status, I'm making this tonight.
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Servings: 10 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
This is a basic guide. You might think of this as "clean the vegetable tray" soup. It''s a "Musgovian" dish. You look in the fridge and say, "This must go and that must go". =;)
Cut up the vegetables and buzz them in the food processor until they are fairly fine. Gradually blend in the vegetable juice cocktail (I usually buy the "house brand") and seasonings. Taste as you go along until you get a nice tangy-spicy flavor.
Rmember that cold foods don''t taste as strong as when they are warm so you may want to "under shoot" on the seasonings at first. You can always add more later.
This will make about 1/2 gallon (64 oz) of "soup". Store it in the refrigerator or freeze it in 6 oz containers to be thawed out later.
If you are watching salt intake use the "low sodium version of vegetable juice. You can also use canned tomatoes rather than the mixed vegetable juice. The mixed juice has a fair amount of carrots and beets in it which are higher in carbs that many other vegetables.
Each (6 fl oz) serving contains and estimated:
Cals: 54, FatCals: 3, TotFat: 0g
Chol: 0mg, Na: 985mg, K: 582mg
TotCarbs: 12g, Fiber: 3g, Sugars: 6g
NetCarbs: 9g, Protein: 3g
