Potato and Roasted Garlic Broth Soup - 36.6g Carbs, 2.9g Fiber, 2.9g Sugar
From: www.dLife.com
Potato soup with lots of fresh roasted garlic.
Prep Time 10 minutes
Cook Time 45 minutes
Difficulty Easy
Servings: 4
20 medium garlic cloves (1 head of garlic)
4 medium potatoes, diced
7 1/2 cup low sodium vegetable broth (hot)
1 pinch black pepper
1 pinch salt
1 pinch chopped parsley, to garnish
1. Preheat oven to 375 degrees F.
2. Place the unpeeled garlic bulbs or bulb in a small roasting pan
and bake for 30 minutes.
3. Par-boil the potatoes in a large pan of lightly salted boiling
water for 10 minutes.
4. Simmer the stock in another pan for 5 minutes.
5. Drain the potatoes and add them to the stock.
6. Squeeze the garlic pulp into the soup, reserving a few whole
cloves, stir and season to taste.
7. Simmer for 15 minutes and served topped with whole garlic cloves
and parsley.
Additional Information - -
Idaho potatoes give the soup a thicker texture.
Servings: 4
Nutrition per Serving:
222.6 Calories, 2.5g Total Fat, 0g Saturated Fat,
2.5g Unsaturated Fat, 3g Protein, 620.1mg Potassium,
36.6g Total Carbs, 2.9g Dietary Fiber, 2.9g Sugars,
288.9mg Sodium
Dietary Exchanges: 1 1/2 Starch, 1 Vegetable
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