Cream of Vegetable Soup (Vegan)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 87.0
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 360.8 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 1.9 g
- Protein: 2.4 g
View full nutritional breakdown of Cream of Vegetable Soup (Vegan) calories by ingredient
Introduction
Tasty soup that is very low fat but very high taste Tasty soup that is very low fat but very high tasteNumber of Servings: 12
Ingredients
-
-3-4 cups steamed vegetables
-2 cups hot, cooked brown rice (I like to use the frozen organic rice from Whole Foods that cooks up in 3 minutes)
-1/2 cups raw cashews rinsed
-1 1/2 T. McKay's Vegan Chicken Seasoning
-1 T. onion powder
-1/4 t. sage
-1 t. garlic powder
-1/2 t. celery salt
-2 T. Bragg liquid aminos
-6 cups hot water
Directions
Steam vegetables until just tender and set aside. (Vegetables: Sometimes I've used just cauliflower and celery. Other times I've added sliced carrot and diced potatoes and onion as well. Use whatever you have on hand.)
Mix together cooked rice and cashews and seasoning exept liquid aminos. (You can substitute McKay's for any vegan or vegetarian chicken type seasoning.) Blend one half at a time with water until creamy.
Place in sauce pan and simmer until hot.
Add steamed vegetables.
Add Liquid aminos to taste.
Serve hot with salad and whole grain bread.
Makes approximatley 12 cups.
Number of Servings: 12
Recipe submitted by SparkPeople user THEAREA.
Mix together cooked rice and cashews and seasoning exept liquid aminos. (You can substitute McKay's for any vegan or vegetarian chicken type seasoning.) Blend one half at a time with water until creamy.
Place in sauce pan and simmer until hot.
Add steamed vegetables.
Add Liquid aminos to taste.
Serve hot with salad and whole grain bread.
Makes approximatley 12 cups.
Number of Servings: 12
Recipe submitted by SparkPeople user THEAREA.