A sweet, colorful, vegetarian soup.
Serves: 4 person(s)
Preparation Time: 10 mins
1 onion, medium, chopped
1.20 lb carrots, peeled and chopped
1 celery stick, sliced
2 1/2 cup water
2 vegetable stock cubes
2 tsp fresh ginger, grated
1 1/2 cup low-fat soy milk
Add carrot, potato, celery, water, stock cubes, and ginger. Bring to a boil; then cover and simmer until the vegetables are tender.
Cool, then process in food processor until smooth. Gradually add soy milk, processing until well combined.
Reheat before serving.
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