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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
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Esther's Garden Soup

Submitted by: LDAILEY777

Introduction

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

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.






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