Try this Comforting Quick Cream Soups (Vegan) recipe, or contribute your own.
Suggest a better descriptionSimmer the soup until the veggies are tender. Puree in blender or food processor until smooth. Add salt/pepper to taste. Sallys notes: Instead of stock of bouillon cubes, you can take out 1/2c soup after pureeing and dissolve a T of miso in it, then return it to the pot and mix. Almost all the combos are good with the addition of 1/2 an onion and a clove or two of garlic sauteed in sherry. Other possible additions (not combined of course) include: 1T tomato paste, 1/2c leftover beans or grains, a few dried mushrooms or dried tomatoes, a few tablespoons of sauerkraut, a T of capers or chopped pickle added before serving, toasted pumpkin/squash seeds or wheat germ sprinkled on top. Taken from Veggie Life recipe archive on WWW Submitted by Sally Martiny (MARTINY.SALLY@epamail.epa.gov) Posted by Lisa Greenwood Posted to MM-Recipes Digest V3 #266 Date: Sat, 28 Sep 1996 07:43:55 -0500 From: netdir@cyberspc.mb.ca (S.Pickell)
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Serving Size: 1 Serving (1492g) | ||
Recipe Makes: 1 | ||
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Calories: 777 | ||
Calories from Fat: 48 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 696.3mg | 24 % | |
Potassium 4619.8mg | 122 % | |
Total Carbohydrate 159g | 47 % | |
Dietary Fiber 39.1g | 156 % | |
Sugars, other 120g | ||
Protein 40.2g | 57 % | |
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: 777
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