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Nutrition
Facts:
(per serving) |
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Calories 194
Total Protein 23g
Soy Protein 20g
Carbohydrates 23g
Fat 1g
Sodium 831mg
Cholesterol 0mg
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This recipe is: |
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Low
Cholesterol
Low Fat
Vegetarian |
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Recipes - Appetizers,
Salad & Soup
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Potato
Soup
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| Serves: 5
cups, 1 1/4 cups per serving |
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| Measures
Translation Table |
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| Ingredients: |
2 1/2
cups peeled, cubed baking potato
2 cups water
1/3 cup sliced carrot
1/4 cup sliced celery
1/4 cup chopped onion
6 scoops Vanilla
Personal Edge® Fat Metabolizer Drink Mix
1 1/2 cups evaporated skim milk
2 Tbsp. chopped green onion
1 Tbsp. chopped fresh parsley
1 tsp. salt
1/2 tsp. ground white pepper
Dash of hot pepper sauce |
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| Instructions: |
- Combine first 5 ingredients in a medium
saucepan; bring to a boil
- Reduce heat, and simmer, uncovered,
20 minutes or until vegetables are tender
- Drain well, reserving 1 1/2 cups cooking
liquid
- In a food processor fitted with a steel
blade, process half of vegetable mixture,
half of reserved cooking liquid and Personal
Edge® Drink Mix until smooth
- Pour mixture into saucepan
- Repeat with remaining vegetable mixture
and cooking liquid
- Add remaining ingredients to pureed
vegetable mixture in pan
- Cook over medium heat, 5 minutes or
until heated through, stirring occasionally
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