Cream of Greens and Noodles

A quick and easy gourmet soup


1/4 C vegetable broth, white wine or water (to saute)
3 large green bell peppers, seeded and diced
1/2 bunch green onions (scallions), sliced
1 C leafy greens, chopped (spinach, kale, Chinese cabbage, etc.)
2 t corn starch disolved in 2 oz cold water
1 C soy or rice milk
1/2 pack eggless noodles cooked and drained
1/2 t salt (optional)
freshly crushed black pepper, to taste

Saute the bell peppers, the greens and half the scallions in veggie broth or white wine. Add corn starch mix and cook until the peppers are tender. Puree the cooked veggies in a blender. Pour into a large pot, add milk and bring to a boil, adding water to desired consistency. Remove from heat. Add salt, warm cooked noodles and remaining green onion before serving. Add freshly crushed black pepper to taste.

4 servings, each 149 calories:   5% from fat (0.89 g),  90% from carbohydrates (34.23 g),  5% from protein (1.64 g).  Sodium 280 mg,  Fiber 2.1 g.


Return to Recipes

©2000 Dr. Neal Pinckney Healing Heart Foundation
      www.kumu.org