Pot pie soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 266.7
- Total Fat: 19.9 g
- Cholesterol: 0.0 mg
- Sodium: 131.1 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 5.3 g
- Protein: 6.3 g
View full nutritional breakdown of Pot pie soup calories by ingredient
Introduction
Chicken pot pie soup without the chicken or pie. Great for vegans and Daniel's Fast! Chicken pot pie soup without the chicken or pie. Great for vegans and Daniel's Fast!Number of Servings: 6
Ingredients
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4 stalks of celery diced
4 carrots diced
2 cups frozen peas
10oz frozen spinach
2 green onions
4 cups water
1/2 cup EVOO
1 onion
4 cloves garlic minced
1 tsp celery seed
1/4 c wheat flour
2 cups unsweet soy milk
Directions
Makes 6 servings
270 calories per serving
Add celery, carrots, peas, and spinach to water. Boil for 10 minutes.
While that is boiling, on medium heat add EVOO to a large pot. Once the oil is hot, add onions. When onions are translucent, add garlic and celery seed and cook for a few minutes. Add wheat flour (enough to make a paste with the onion). Slowly add some water from the boiling vegetables and the soy milk. Stir until thickened. Add vegetables and let simmer for 10-15 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user HAMM3603.
270 calories per serving
Add celery, carrots, peas, and spinach to water. Boil for 10 minutes.
While that is boiling, on medium heat add EVOO to a large pot. Once the oil is hot, add onions. When onions are translucent, add garlic and celery seed and cook for a few minutes. Add wheat flour (enough to make a paste with the onion). Slowly add some water from the boiling vegetables and the soy milk. Stir until thickened. Add vegetables and let simmer for 10-15 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user HAMM3603.
Member Ratings For This Recipe
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