Juicing - Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 103.1
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 706.1 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 5.1 g
  • Protein: 3.9 g

View full nutritional breakdown of Juicing - Vegetable Soup calories by ingredient


Introduction

Blend of vegetables all emulsified together to make a smooth soup Blend of vegetables all emulsified together to make a smooth soup
Number of Servings: 4

Ingredients

    5 Roma tomatoes
    2 Stalks Celery
    4 Carrots Peeled
    3 Stalks of Cilantro
    1.5 C Chopped Broccoli
    1 Small Cucumber
    .5 C Onion
    3 large Mushrooms
    1 clove Garlic
    1 tsp black pepper
    1 long green chili roasted and peeled
    1 or 2 tsp salt or to taste
    water 6 cups
    1 tbsp olive oil

Directions

Rinse all ingredients and trim off the stems or peel off skin where needed. Cilantro and be thrown in with stem and all. Chop the onion and mushrooms and sautee in a skillet with the olive oil. Take ingredients (half at a time if making the entire amount) and place in the vegetable or fruit emulsifier such as the Health Master and add the water. Blend until smooth. Put in a pot and repeat with remaining half of ingredients. You may want to add more salt if you prefer the taste. Heat through until warm to serve as soup or heat slightly in microwave and serve as a warm drink. Very tasty and filling

Serving Size: Makes about 4 3 cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user CTEMPORADO.