Contributed by: Chris WebAdmin. of RecipesNow.com
Carrots and parsnip add a healthful dose of beta carotene and fiber.
In large saucepan, heat oil over medium heat,; cook celery, onion and garlic, stirring occasionally and without browning, until tender. Add carrots, parsnips, potato and pear; cook for 5 minutes, stirring occasionally.
Add stock, rosemary and thyme; bring to boil. Reduce heat, cover and simmer for 15 to 20 minutes or until vegetables are tender. Drain, reserving stock.
In blender or food processor, purée vegetables with skim milk powder; return to saucepan. Gradually stir in reserved stock. Add parsley.
Reheat to serving temperature. Add salt and pepper to taste.
Serving Size: Makes 5 servings.
Nutritional Information: Per serving: 217 Calories, 13 g Protein, 4 g Fat, 32 g Carbohydrate, 314 mg Calcium, 3 g Fiber
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