Garden vegetable soup

Yield: 6 servings

Measure Ingredient
1 cup Chopped leek, white portion
Only, thoroughly washed
2 Celery stalks with leaves,
Chopped
¾ cup Chopped onion
1 cup Diced carrots
2 Cloves garlic, chopped
¼ cup Water
3 cups Vegetable stock
1¼ cup Tomato juice (no salt)
1 cup Diced tomato
Calories 75
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
1½ teaspoon Honey
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%

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