Jary
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | teaspoon | Olive oil |
| 1 | medium | Carrot; chopped |
| 4 | Cl Garlic; pressed or minced | |
| ¾ | teaspoon | Paprika |
| pinch | Cayenne; or to taste | |
| ¼ | cup | Tomato puree |
| 4 | cups | Vegetable and/or garbanzo st |
| ½ | teaspoon | Salt, plus more to taste |
| ¼ | cup | Fine cracked wheat |
| ½ | cup | Fresh parsley; coarsely chop |
| ½ | cup | Fresh celantro; coarsely cho |
| ½ | cup | Fresh mint leaves; coarsely |
| ⅔ | cup | Garbanzo beans, cooked |
| 4 | teaspoons | Lemon juice; or to taste |
| Salt; to taste | ||
Directions
VEGETARIAN TIMES; JAN 95
Heat oil in a heavy soup pot over medium heat. Add onion; saute until tende and translucent, about 5 minutes. Stir in garlic, paprika and cayenne; cook to 2 minutes more, stirring constantly. Add tomato puree and stock. Bring t simmer and stir in sa Cover, reduce heat and simmer gently, stirring occasionally, until cracked wheat is tender, about 30 minutes. Remove from heat and cool slightly.
Transfer soup to blender or food processor. Add parsley, cilantro and mint; process until soup is almost smooth. Return soup to pot, stir in garbanzo beans and reheat. Add lemon juice and salt to taste.
Serves 4.
Per serving: 113 cal; 4 g prot; 1 g fat; 19 g carb; 0 chol; 281 mg sod; 3 g fiber; vegan
Posted on GEnie Food & Wine RT Dec 22, 1994 by DEEANNE Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Submitted By SYLVIA STEIGER On 01-18-95