John
11-10-02, 01:33 PM
Australian Pumpkin Soup
8 cups Vegetable Stock
6 cups Butternut Squash peeled and cubed
1 large White Onion sliced in circles
1 tablespoon Ginger Root peeled and minced
2 cloves Organic Garlic chopped
1 tablespoon Curry Powder
1 tablespoon Thyme
1 package Organic Tofu firm and cut in cubes
1 package Miso White or Yellow
Bring ingredients, except tofu and miso, to a boil in a large pot. Once boiling, cook over medium heat for 30 minutes. Let cool.
Add the tofu and miso. Puree in batches in a blender. Pass through a strainer to remove any fiber. Garnish with chives or parsley.
Amount per Serving:
Calories 105
Protein 5.2g
Carbohydrates 22.5g
Fat 1g
Cholesterol 0
8 cups Vegetable Stock
6 cups Butternut Squash peeled and cubed
1 large White Onion sliced in circles
1 tablespoon Ginger Root peeled and minced
2 cloves Organic Garlic chopped
1 tablespoon Curry Powder
1 tablespoon Thyme
1 package Organic Tofu firm and cut in cubes
1 package Miso White or Yellow
Bring ingredients, except tofu and miso, to a boil in a large pot. Once boiling, cook over medium heat for 30 minutes. Let cool.
Add the tofu and miso. Puree in batches in a blender. Pass through a strainer to remove any fiber. Garnish with chives or parsley.
Amount per Serving:
Calories 105
Protein 5.2g
Carbohydrates 22.5g
Fat 1g
Cholesterol 0