Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 185.0
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 61.8 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 5.4 g
- Protein: 5.6 g
View full nutritional breakdown of Esther's Garden Soup calories by ingredient
Esther's Garden Soup
Submitted by: LDAILEY777Introduction
heat and then blend the onion, garlic, water, celery, Lemon Juice, olive oil and sage. add cayenne pepper, smoked paprika and parsley to taste. Chop remainder of vegetables an add to broth. heat and then blend the onion, garlic, water, celery, Lemon Juice, olive oil and sage. add cayenne pepper, smoked paprika and parsley to taste. Chop remainder of vegetables an add to broth.Number of Servings: 6
Ingredients
-
Ingredients:
Onions, raw, 1 large
Garlic, 4 clove
Water, tap, 6 cup (8 fl oz)
Celery, raw, 4 stalk, large (11"-12" long)
*Lemon Juice, 1 cup
Olive Oil, 3 tbsp
Sage, ground, 1 tsp
Peppers, sweet, red, raw, sliced, 2 cup
Yambean (jicama), raw, 100 gram(s) (
Mori-Nu, Tofu, silken, soft, 400 grams
*Dr. Fuhrman VegiZest, 4 tsp
Carrots, raw, 1 large (7-1/4" to 8-1/2" long)
Zucchini, 2 cup, sliced
Parsnips, 1 parsnip (9" long)
Green Onion, 2 serving
Tips
Directions
heat and then blend the onion, garlic, water, celery, Lemon Juice, olive oil, tofu and sage. add cayenne pepper, smoked paprika and parsley to taste. Chop remainder of vegetables an add to broth.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LDAILEY777.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LDAILEY777.
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