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Vegetarian Vegetable Soup

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Recipe

Vegetarian Vegetable Soup recipe

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 tablespoons ghee (clarified butter)
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1 tablespoon ginger
minced
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1 tablespoon garlic
minced
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½ cup onions
diced
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¼ cup all-purpose flour
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4 cups water
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2 cups mixed vegetables
chopped
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½ cup tomatoes
chopped
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1 cup tofu
drained, diced
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¼ cup scallions, spring or green onions
chopped
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1 tablespoon soy sauce, tamari
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¼ teaspoon black pepper
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Ingredients

Amount Measure Ingredient Features
3E+1 ml ghee (clarified butter)
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15 ml ginger
minced
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15 ml garlic
minced
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118 ml onions
diced
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59 ml all-purpose flour
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946 ml water
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473 ml mixed vegetables
chopped
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118 ml tomatoes
chopped
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237 ml tofu
drained, diced
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59 ml scallions, spring or green onions
chopped
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15 ml soy sauce, tamari
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1.3 ml black pepper
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Directions

Melt ghee and stir-fry ginger, garlic and onion for 1 minute.

Add flour and continue to stir fry for fro 3 to 5 minutes, until golden in colour.

Add water a little at a time, whisking constantly to keep it smooth.

Add vegetables, tomatoes, tofu, green onions and bring to a boil.

Add the remaining ingredients.

Simmer for 10 minutes. Thin with extra water if too thick.

Serve hot.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 385g (13.6 oz)
Amount per Serving
Calories 17345% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 325mg 14%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 15%
Sugars g
Protein 17g
Vitamin A 48% Vitamin C 13%
Calcium 25% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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