Yield: 1 servings
|3 cups||Vegetable soup Stock|
|2 cups||(full) frozen Mixed Vegetables|
|½||Leek; washed and sliced thinly, (include the green as it cooks tender)|
|2 slices||Green Bell Pepper diced; (up to 3)|
|2||Sticks of celery sliced|
|1 cup||Non-fat milk or other non-fat substitute|
|3 teaspoons||Corn starch or other thickening such as Agar-Agar; etc.|
|3/16 pack||Very low-fat tofu; not over 1/4 *|
* The kind I use only has ½ g of fat in a ⅕ of package or 5 calories of a total of 60 calories. The tofu can be left out if desired.
I put the vegetables in a pan with the soup stock and bring to a boil. I put the non-fat milk in a blender with the corn starch and tofu and blend.
The milk mixture is than added to the vegetables stirring regularly until thick.
Variations of this I replace the mix vegetables one of the following: Spinach; Mushrooms; Corn, etc.
Posted to fatfree digest by "Earl Brunner" <ebrunner@...> on Mar 17, 1999, converted by MM_Buster v2.0l.