Guest guest Posted January 6, 2005 Report Share Posted January 6, 2005 Just a question... How do you get 23 to 29 WHOLE foods in one soup? What does " whole " mean in that circumstance? Maybe this is really silly, but it can't mean literally 23+ whole veggies in one cup, how do they all fit? Why not just make cream of califlower or cream of mushroom soup from scratch so you know exactly the quality of ingredients being used, if that is what you want? Those are not difficult to make, but I am not sure if cream is really what your going for during this time... Why not look into using a splash of flax seed oil, or olive oil, or even melted ghee if you are ok with the cream? On a fast, I would imagine as little store bought processed food as possible might be a good thing... Misty L. Trepke http://www..com , Bjohnsonrn@a... wrote: > > > In a message dated 1/3/2005 4:56:37 P.M. Eastern Standard Time, > writes: > > Hi Karri, > > I get these cups of soups that are all natural, and whole food - they have > between 23 and 29 whole foods in each soup - and I add water to prepare them. > They could easily be made with a little less water, to use for a topping. > > In fact, I make the cream of cauliflower soup, and pour it over Quote Link to comment Share on other sites More sharing options...
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