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Vegetarian Vegetable Soup

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Submitted by albiani

Vegetarian Vegetable Soup recipe

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 3E+1
TABLESPOONS ML GHEE (CLARIFIED BUTTER)
1 15
TABLESPOON ML GINGER
minced
1 15
TABLESPOON ML GARLIC
minced
½ 118
CUP ML ONIONS
diced
¼ 59
4 946
CUPS ML WATER
2 473
CUPS ML MIXED VEGETABLES
chopped
½ 118
CUP ML TOMATOES
chopped
1 237
CUP ML TOFU
drained, diced
¼ 59
1 15
TABLESPOON ML SOY SAUCE, TAMARI
¼ 1.3
TEASPOON ML BLACK PEPPER

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

Comments


 

 

Nutrition Facts

Serving Size 385g (13.6 oz)
Amount per Serving
Calories 173 45% 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?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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