Pocket Soup - Goldbeck
Yield
3 servingsPrep
10 minCook
0 minReady
10 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
split peas
dried |
|
| 2 | tablespoons |
cracked wheat (bulgur)
|
*
|
| ¼ | cup |
vegetable flakes
|
* |
| 2 | teaspoons |
sesame seeds
|
|
| 2 | teaspoons |
sunflower seeds
|
|
| 1 | teaspoon |
nutritional yeast flakes
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
split peas
dried |
|
| 3E+1 | ml |
cracked wheat (bulgur)
|
*
|
| 59 | ml |
vegetable flakes
|
* |
| 1E+1 | ml |
sesame seeds
|
|
| 1E+1 | ml |
sunflower seeds
|
|
| 5 | ml |
nutritional yeast flakes
|
|
| 2.5 | ml |
salt
|
|
Directions
Grind split peas, cracked wheat, vegetable flakes and seeds in blender until they are a fine powder.
Combine ground mixture with yeast and salt.
Store in a covered container at room temperature.
To use, add 1 heaping teaspoon soup mix to 6 ounces of boiling water, or 2 level teaspoons to 1 cup boiling water.
Stir, let sit a few minutes, and serve.
