A quick and easy gourmet soup
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.
|©2000 Dr. Neal Pinckney||Healing Heart