Yield: 6 servings
|1 cup||Chopped leek, white portion|
|Only, thoroughly washed|
|2||Celery stalks with leaves,|
|¾ cup||Chopped onion|
|1 cup||Diced carrots|
|2||Cloves garlic, chopped|
|3 cups||Vegetable stock|
|1¼ cup||Tomato juice (no salt)|
|1 cup||Diced tomato|
|Fat .3 grams Percentage of Cal. from|
|Cholesterol 0 milligrams|
|Sodium 186 milligrams|
|Dietary Fiber 3.1 grams|
|1 cup||Cauliflower florets|
|¼ cup||Chopped fresh parsley OR|
|2 Tbls. dried|
|1 teaspoon||Crushed dried basil|
|1 teaspoon||Italian seasoning blend|
|⅛ teaspoon||White pepper|
|1 cup||Chopped greens (romaine let.|
|Escarole, bok choy, beet|
|Greens, or other)|
|Fresh lemon wedges|
1. Combine leek, celery, onion, carrots, garlic and ¼ cup water in soup pot. Cover and cook over medium heat 5 minutes stirring occasionally.
2. Add 3 cups of water or veggie broth, tomato juice, potato, cauliflower, parsley, and herbs. Bring to boil, cover, reduce heat and simmer 30 minutes, or until veggies are tender.
3. Add honey and greens. Cover and cook 5 muinutes longer, or until greens are wilted.
4. Serve with lemon wedges perched on tghe rim of each blow so the fresh juice can be squeezed in to taste at the table. (Personally, we prefer wedges of fresh lime)
Recipe taken from COOKING WITHOUT FAT, By George Mateljan.
Nutritional Information Per Serving Fat 4%