Winter Vegetable Bisque

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* Exported from MasterCook *

 

Winter Vegetable Bisque

 

Recipe By :The Soy Gourmet - Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1/2 cup diced onion

1/2 cup minced celery

1 medium carrot -- chopped

1 medium potato -- peeled and diced

1 cup peeled and diced butternut squash

1 teaspoon minced garlic

1/2 teaspoon minced fresh thyme OR 1/8 teaspoon dried

3 cups water

1 cup silken tofu -- drained

1 cup soy milk

salt and freshly ground pepper to taste

 

Heat the oil in a large saucepan over medium heat. Add the celery, onion, and

carrot, and cook covered for 5 minutes. Add the potato, squash, garlic, thyme,

and 3 cups water, and simmer 20 minutes or until the vegetables until tender.

Puree the mixture in a food processor until smooth, then return it to the

saucepan. Blend the tofu and soy milk in the food processor with 1/2 cup of the

soup mixture. Slowly stir the tofu mixture into the soup, and add salt and

pepper to taste. Heat the soup over low heat until hot, being careful not to

boil.

 

 

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Per serving: 60 Calories (kcal); 3g Total Fat; (44% calories from fat); 2g

Protein; 7g Carbohydrate; 0mg Cholesterol; 14mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0