Try this Tomatillo Soup (Vegetarian) recipe, or contribute your own.
Suggest a better description*white & tender green parts In large pan over medium heat, saute the celery, leek, carrots, bell peppers, poblano, and tomatillos in olive oil. Add oregano, thyme, sage, cumin, red chile and salt. Add water to cover and simmer until tender. Add juices and cilatnro. Season with salt to taste. Serves 6. Authors note: Soup keeps well and tastes very good the second and even third day after preparation, so dont hestiate to make this early. Restaurant: Garlands Oak Creek Lodge, Sedona, Arizona, Chef Amanda Stine. Book: Vegetarian Southwest, recipes from the regions favorite restaurants, by Lon Walters, 1998; ISBN: 0-87358-710-3. Recipe by: Garlands Oak Creek Lodge, Sedona, Arizona
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Serving Size: 1 Serving (132g) | ||
Recipe Makes: 6 servings | ||
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Calories: 17 | ||
Calories from Fat: 10 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 201.2mg | 7 % | |
Potassium 59mg | 2 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.6g | ||
Protein 0.5g | 1 % | |
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: 17
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