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Recipes

Tomato Soup

Categories:
low fat, soups/stews

2 1/2 cups chopped ripe tomatoes
2 cups skim milk
1 garlic clove
1/4 teaspoon celery powder
1/4 teaspoon curry powder
Juice of 1 lemon
Freshly-ground black pepper; to taste
=== TOPPING ===
4 tablespoons non-fat plain yogurt
2 tablespoons chopped fresh basil

Peel, seed and chop the tomatoes. Puree the tomatoes into a blender or processor. Add the remaining ingredients (excluding the topping) and mix until smooth. Place into a kettle and bring to a boil over moderate heat. Spoon into a bowl and garnish with 1 tablespoon of non-fat plain yogurt and a sprinkle of fresh basil. This recipe yields 4 servings. Nutritional Analysis Per Serving: Calories 125; Fat (grams) 1; Percent calories from fat 7; Percent polyunsaturated 0.3; Percent saturated 0.3; Percent monounsaturated 0.3; Cholesterol (milligrams) 2; Sodium (milligrams) 235; Protein (grams) 8; Carbohydrate (grams) 21; Fiber (grams) 4.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-06-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 45 Calories (kcal); trace Total Fat; (5% calories from fat); 4g Protein; 6g Carbohydrate; 2mg Cholesterol; 63mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 1 starch, 2 vegetable servings. Weight Watcher points calculated at 2 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00



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