Grate the vegetables (peeled or unpeeled) in a food processor and then saute in the olive oil. Add the spices and soup powder and then add the crushed tomatoes. Add enough water to get the consistency you want and bring to a boil. When the soup is boiling away add the ginger. Cook for 1/2 to 1 hour. You can then leave the soup as is or puree it to a creamy consistency. If any of the ingredients coincide with the names of household pets do not let your children know theyre in the soup. Posted to FOODWINE Digest 20 November 96 Date: Thu, 21 Nov 1996 14:36:58 +0200 From: Anat Levi
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|Serving Size: 1 Serving (1612g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 267 (28%)|
|Amt Per Serving||% DV|
|Total Fat 29.6g||40 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 20g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 0mg||0 %|
|Sodium 805mg||28 %|
|Potassium 4897mg||129 %|
|Total Carbohydrate 161.6g||48 %|
|Dietary Fiber 31.3g||125 %|
|Sugars, other 130.3g|
|Protein 23.5g||34 %|
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Calories per serving: 946
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