Save-the-Day Soup
Source of Recipe
Quick Cooking Magazine � 1999
Save-the-Day Soup
Exchanges
Makes 4 Batches��4 servings per batch
6 c. chopped broccoli
6 c, chopped cauliflower
4 celery ribs with leaves, cut into 1-in. pieces
3 medium carrots, cut into chunks
1 medium onion, cut into chunks
2 cans (14-1/2 oz., each low-sodium chicken or vegetable broth
1/2 to 1 tsp. salt-free seasoning blend
1/2 to 1 tsp. ground cumin
1/4 to 1/2 tsp. garlic powder
1/4 to 1/2 tsp Cajun seasoning
1/4 to 1/2 tsp. salt-free lemon-pepper seasoning
1/4 tsp. Crushed red pepper flakes
1/4 tsp. pepper
1/4 tsp. hot pepper sauce
In a large saucepan or Dutch oven, combine the first 14 ingredients. Bring to a boil. Reduce heat, cover and simmer for 20 minutes or until vegetables are tender. Cool. Process in small batches in a blender or food processor until smooth.
Freeze in 2-cup portions in freezer containers. May be frozen up to 3 months
Additional Ingredients (for each Batch)
2 c. skim milk or half-and-half cream
Shredded cheddar cheese, optional
To Prepare Soup: Thaw soup base in the refrigerator. Transfer to a saucepan, stir in milk and heat through. Sprinkle with cheese if desired.
One 1-cup serving (Prepared with skim milk and w/o optional cheese) equals: 76 calories�129 mg sodium�3 mg cholesterol�12 gm carbohydrate�7 gm protein�1 gm fat ++++ Exchanges: 1 starch
NOTE: For Freezing.......Makes 4 Batches��4 servings per batch.May be frozen up to 3 months.
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