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
I keep a few containers of this in the freezer at work for a quick, lo-cal lunch or to stave off a "snack attack". It takes about 4 minutes in the microwave for hot soup or about an hour in the refrigerator for a refreshing cold cup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (253g)|
|Recipe Makes: 10|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 378.8mg||13 %|
|Potassium 546.2mg||14 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 9.5g|
|Protein 2.3g||3 %|
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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: 59
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