Garlic Soup
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 219.3
- Total Fat: 6.8 g
- Cholesterol: 207.0 mg
- Sodium: 358.2 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 3.3 g
- Protein: 12.6 g
View full nutritional breakdown of Garlic Soup calories by ingredient
Introduction
This is my variation on a soup recipe I found in the NYT a few weeks ago. It's low cal, filling, and so quick and easy to make!It's also a nourishing vegetarian alternative to chicken noodle soup if you have a cold. This is my variation on a soup recipe I found in the NYT a few weeks ago. It's low cal, filling, and so quick and easy to make!
It's also a nourishing vegetarian alternative to chicken noodle soup if you have a cold.
Number of Servings: 1
Ingredients
-
2 c. water
2 cloves garlic, pressed or minced
1 pinch thyme
salt to taste
1/4 c. DaVinci multi color parmesan tortellini
1 tbsp carrot, diced
1 stalk broccoli, chopped
1 tbsp corn, frozen
1 medium egg
black pepper to taste
Directions
Place water, garlic, salt, thyme, and pasta into a sauce pan. Bring to a simmer.
When the pasta is nearly al dente, add the carrot, broccoli, and corn. Simmer until the vegetables are tender.
Break the egg into a small bowl and whisk with the black pepper. Add a bit of the broth from the soup to the bowl to temper the egg, then pour the whisked egg and pepper mixture back into the soup.
Adjust seasonings and serve.
Number of Servings: 1
Recipe submitted by SparkPeople user GOBLINBOX.
When the pasta is nearly al dente, add the carrot, broccoli, and corn. Simmer until the vegetables are tender.
Break the egg into a small bowl and whisk with the black pepper. Add a bit of the broth from the soup to the bowl to temper the egg, then pour the whisked egg and pepper mixture back into the soup.
Adjust seasonings and serve.
Number of Servings: 1
Recipe submitted by SparkPeople user GOBLINBOX.