Italian zucchini cauliflower soup^
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Onions, finely diced |
| 2 | mediums | Turnips, finely diced |
| 4 | mediums | Carrots, finely diced |
| 6 | cups | Chicken stock |
| 1 | small | Cauliflower, cut into tiny florets |
| 3 | larges | Tomatoes, quartered* |
| ½ | cup | Sliced okra |
| 1½ | cup | Water |
| 1 | cup | Very thin noodles, cooked |
| 2 | tablespoons | Grated Parmesan cheese |
| 1 | tablespoon | Low sodium soy sauce |
Directions
*Or 2 1 lb. cans Saute onions, turnips and carrots in 1 cup of the chicken stock in a large saucepan 20 minutes or until tender. Add remaining ingredients except noodles, cheese and soy sauce. Simmer 25 minutes more. Add noodles, cheese and soy sauce. Simmer 10 minutes and serve. Makes 8 servings.
Calories: 107 Protein: 6g Carbohydrates: 18g Fat: 1g, 0.08% Sodium: 169mg Cholesterol: 1mg
Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95
Submitted By CAROLYN SHAW On 03-15-95