Lower fat and quicker version of this traditional French soup, served with crusty cheese topped bread. Its especially good with a thick slice of warmed rye
Chop seasonal vegetables into bite-sized cubes. In a large pot combine vegetables, garlic, thyme, 1/2 cup stock and sea salt. Cover and bring to a boil, reduce heat and simmer on low 15-20 minutes.
Dissolve arrowroot in remaining 1/4 cup of stock. Add arrowroot and sooymilk to soup, stir until translucent and season to taste.
Makes 6 1 cup servings This comes from Veggie Life January 1994
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 25 | ||
Calories from Fat: 1 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 13.1mg | 0 % | |
Potassium 199.5mg | 5 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 4.7g | ||
Protein 0.7g | 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: 25
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