kerr's vegetable puree for soup base

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* Exported from MasterCook *

 

Vegetable Puree for Soup Base

 

Recipe By :Graham Kerr

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon non aromatic olive oil

1 1/2 cups chopped onion

2 cloves garlic -- peeled and chopped

1 teaspoon grated ginger root

1 cup chopped carrots

1 cup chopped celery

3 (4-oz each) turnips -- peeled and chopped

2 sprigs parsley

1/4 teaspoon pepper

5 cups water

 

1. Heat the oil in a Dutch oven on medium-high. Saute the onion for 2 minutes.

Add the garlic and ginger and cook 1 minute more. Toss in the carrots, celery,

turnips, parsley and pepper.

 

2. Pour in the water. Bring to a boil, reduce the heat and simmer 25 minutes or

until the vegetables are tender. Drain the vegetables, reserving the liquid.

 

3. In a blender, puree the vegetables in batches with just enough liquid to keep

the vegetables moving. Combine all the pureed vegetables with all the remaining

liquid.

 

4. This is a wonderful base for soup which can be used immediately or frozen in

recloseable freezer bags.

 

5. One idea for a quick soup is to heat the base with 1 tablespoon curry powder

and stir in 2 cups steamed broccoli.

 

Nutritional Analysis Per Serving: 78 calories, 1 g. fat, 12% calories from fat,

0 g. saturated fat, 0% calories from saturated fat, 15 g. carbohydrates, 3 g.

fiber, 59 mg. sodium

 

 

Source:

" Do Yourself a Favor Recipes "

S(Archived):

" http://fangc.nci.nih.gov/rserver/r-bin/recipe_server.cgi?action=viewrecipe & file\

=00000087 & category=all & terms=broccoli "

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Per Serving (excluding unknown items): 84 Calories; 2g Fat (16.0% calories from

fat); 3g Protein; 16g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 111mg

Sodium. Exchanges: 0 Grain(Starch); 3 Vegetable; 0 Fat.

 

NOTES : Fruit and Vegetable Servings Per Person: 3

 

Nutr. Assoc. : 986 0 0 0 0 0 0 0 0 0

 

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