LF - tomato and pumpkin soup with tofu

[Guest guest]

soup from cans plus tofu....

 

 

* Exported from MasterCook *

 

Tomato and Pumpkin Soup with Tofu

 

Recipe By :Larrian Gillespie

Serving Size : 8 Preparation Time :0:00

Categories : Soups Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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

2 cups white onions -- chopped

1 tablespoon canola oil

1/2 teaspoon nutmeg

14 1/2 ounces canned pumpkin

14 1/2 ounces canned chopped tomatoes

1/4 cup parsley -- minced

4 cups nonfat vegetable broth -- (reduced sodium)

1 cup nonfat yogurt

14 ounces tofu

sea salt

pepper

 

Heat the skillet dry on high heat, then add the oil and saute the onions on

medium heat until limp and translucent. Add nutmeg, pumpkin, tomatoes, parsley

and broth and simmer for five minutes. Add the yogurt and tofu, puree and season

to taste.

 

(Received from WhoMe40 on ELF)

 

Modifications: Original recipe suggested chicken stock.

 

Source:

" The Menopause Diet: Lose Weight and Boost Your Energy by Larrian Gillespie "

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Per Serving (excluding unknown items): 121 Calories; 4g Fat (27.4% calories from

fat); 13g Protein; 14g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 356mg

Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Non-Fat Milk;

1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 2470 0 0 0 0 0 0

 

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=^..^= PatH (Pat Hanneman)

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