Cream Of Four Allium VitaMix Soup with Variations - 28g Carbs, 10g Fiber
VitaMix
Servings: 6
Vegetables can be microwaved, steamed or sauteed on top of the stove.
VARIATIONS, substitute for the one pound of Leeks and the green onion tops:
Cream of Broccoli:
Save up broccoli stems for this soup, using just enough florettes for
texture and garnish. Cut broccoli into large pieces and cook with rest
of vegetables. Before adding to VitaMix, trim off about half a cup of
the florettes, chop coarsely and stir in to the finished soup.
Cream of Asparagus:
Cut asparagus into large pieces, discarding only the very woody ends.
Cook with rest of vegetables. Before adding to VitaMix, trim off about
half a cup (or all) of the tender green tips, leave whole, and stir in
to the finished soup.
Use Beef soup base or dark miso for a richer flavor. You might also wish
to reduce the amount of garlic and parsley.
Cream of Romaine:
Use one whole, large head of raw, cleaned romaine lettuce. Half cup
sliced green onions for texture. Romaine was surprisingly sweet and
very tasty.
Other possibilities:
Leave out most of the parsley and try carrot with ginger; pumpkin with
pumpkin pie spices; sweet potatoes with orange slices and a little maple flavoring. Experiment with your favorite vegetables, adjusting the
seasonings where needed.
1 lb leeks, white and green parts, sliced and cleaned thoroughly
in a LOT of water
1 large onion, peeled and cut into large pieces
3 large stalks celery, with leaves, cut in large pieces
4 large cloves garlic, peeled
4 tsp chicken bouillon granules
3 cups water
4 Tbsp barley OR other whole grain flour
8 Tbsp brewer's yeast
2 Tbsp lecithin, granules
8 Tbsp pumpkin seeds, roasted, raw shelled - not roasted
1 tsp dried thyme (1 to 2)
10 sprigs fresh Italian parsley, including stems
Chicken bouillon granules, to taste - as needed
1/2 cup green onions, finely sliced tops
Prepare first three ingredients, leaving in large pieces. Add garlic.
Microwave on high, or steam, until vegetable are beginning to turn
transparent but not soggy and garlic is soft, stirring at least once.
Or saute until soft and just beginning to brown.
In the meantime, place next eight ingredients in VitaMix container and
process at high speed until hot and beginning to steam, about 7 to
10 minutes. Add cooked vegetable and process until very hot and
thickened. Adjust seasoning with more chicken base or miso if necessary.
Stir in sliced green onions.
Serve immediately, garnished with a few sliced green onions sprinkled
on top. Part or all may be refrigerated or frozen and served later.
Yield: 8 cups
Serving Size: 1 1/3 cups
Per Serving (excluding unknown items):
195 Calories; 7g Fat (29.1% calories from fat); 10g Protein;
28g Carbohydrate; 10g Dietary Fiber; 1mg Cholesterol; 348mg Sodium
Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 3 Vegetable; 1 Fat
No comments:
Post a Comment