Potato Lentil Cream Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 oz - Lentils2 small - potatoes (peeled and cubed)1 medium - potato (peeled and cubed)3 medium - carrots (with skin on - cubed)1/2 - large onion1 oz (2 tbsps) - Soy Protein Isolate (24g protein)4 cups water1 tbps - Knor Chicken bullion
Rinse lentils and set to the side. Clean potatoes and carrots, peel potatoes and cube, leave skin on carrots and cube. Chop 1/2 large onion into large pieces. Place lentils and vegetables into a large pot with 4 cups of water and 1 tbps of bullion. Allow to low boil until beans are tender. Let cool.
Place pot of beans and vegetables (with remaining liquid) into a blender along with the protein and blend until smooth. Add more water to you reach desired consistency.
Serving Size: 6 - 1-cup servings
Place pot of beans and vegetables (with remaining liquid) into a blender along with the protein and blend until smooth. Add more water to you reach desired consistency.
Serving Size: 6 - 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 160.4
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 442.7 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 6.1 g
- Protein: 10.4 g
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