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Recipes
Italian Vegetable Soup
A tasty and healthy soup to warm you up during
the cold months ahead
Ingredients:
1 clove (3 g) garlic, crushed
1 Tbsp olive oil
1 medium carrot (61 g), thinly sliced
1 medium stick celery (40 g), thinly sliced
1/4 cup (22 g) leek, thinly sliced
2 Tbsp (31 g) tomato puree
1 Liter (33.3 fluid ounces) clear vegetable broth*
25 g (approx 1/4 cup dry) Loprofin Vermicelli
1 Tbsp (3.8 g) fresh chopped parsley
Salt and freshly ground black pepper
Directions:
- In a large pan, fry the garlic in the oil over moderate to low heat for 2-3 minutes.
- Add the carrot, celery, leek, tomato puree and vegetable broth. Bring to a boil, reduce the heat, cover and simmer for 15 minutes.
- Add the Loprofin Vermicelli to the pan and stir well. Cook the soup for a further 10 minutes. Stir occasionally during cooking.
- Stir in the chopped parsley, salt and pepper to taste. Reheat before serving.
Serves 8
Nutritional Information
Serving size |
Calories, kcal |
Protein, g |
Fat, g |
Phenylalanine, mg |
Leucine,
mg |
Methionine,
mg |
Per Serving |
44 |
0.26 |
1.8 |
8.25 |
12.6 |
2.25 |
Per Recipe |
355 |
2.1 |
14 |
66 |
101 |
18 |
*Swanson® Brand was used for analysis purposes from Virginia Schuett's Food List Binder. The above trademarked product or company is not affiliated with SHS. Their inclusion in this recipe is merely educational in terms of the types of recipes that are available to those on metabolic diets.
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