Juicer Pulp Soup

[Guest guest]

* Exported from MasterCook *

 

Juicer Pulp Soup

 

Recipe By :Kate Orman

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 quantity juicer pulp - carrots and apples

2 medium tomatoes -- diced

1 small onion -- chopped

2 cloves garlic -- chopped

1 teaspoon fennel seeds

1 teaspoon olive oil

2 cups beef-style vegetarian stock

salt and freshly ground black pepper -- to

taste

 

Saute the onion and garlic in the olive oil until translucent. Add the

fennel seeds and saute for another minute or so.

 

Add the juicer pulp and tomatoes, and sweat for five minutes.

 

Add stock, bring to the boil, reduce heat, and simmer 20 minutes.

 

Strain the soup, removing all solids to produce a clear reddish

liquid.

Season this clear soup with salt and pepper to taste.

 

 

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- -

 

Per Serving (excluding unknown items): 149 Calories; 6g Fat (31.8%

calories from fat); 4g Protein; 24g Carbohydrate; 6g Dietary Fiber;

0mg

Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 4

Vegetable; 1 Fat.

 

NOTES : You may need more stock and more tomatoes, depending on the

amount

of juicer pulp you need to use up.

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

[Guest guest]

What quantity is quantity?

~ Packmom

[Guest guest]

Veg-Recipes , " pack mom " <packmanpack@m...>

wrote:

> What quantity is quantity?

 

Whatever you can scrape out of the juicer. :-)

 

Cheers,

- Kate Orman