* Exported from MasterCook *

                   Las Vegas Lucky Seven Vegetable Soup

Recipe By     :Winifred Morice
Serving Size  : 4     Preparation Time :0:15
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cans  chicken broth -- fat free, 14 1/2 oz. cans
  1 1/2           cups  diced potatoes -- peeled
  1                cup  chopped leeks -- or onion
  1                cup  sliced carrots
  1                cup  sliced zucchini
  1                cup  winter squash -- peeled and diced
     1/4           cup  frozen peas -- thawed
  2        tablespoons  parsley sprigs -- flat-leafed, chopped
                        peas and parsley sprigs -- for garnish

1. In a medium-sized saucepan bring chicken broth to a boil over medium heat. Add all vegetables except peas and cook, uncovered, 10 minutes. Add peas and parsley, then cook 5 more minutes or until vegetables are very tender. Cool slightly.

2. Puree in blender or in pot using an immersible blender stick. Return to saucepan and gently reheat. Season with salt and pepper. Serve, and garnish each bowl with parsley springs and a few more peas, if desired.

Source:
  "Richard Simmons Farewell to Fat Cookbook"
Copyright:
  "1996"
T(cooking):
  "0:20"

                                    - - - - - - - - - - - - - - - - - - - 

Per Serving: 108 Calories; 1g Fat (6.6% calories from fat); 5g Protein; 21g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 318mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable.

Serving Ideas : To be real naughty, place 1 teaspoon light butter (Sacred Fat) on top of each serving and gently swirl in, or do the same with a dollop of non-fat sour cream. For a lighter garnish, float 1 or 2 fresh chives in each bowl. Want a splash of color? Puree jarred and roasted red peppers and drizzle a little of the puree over the top.

All notes by Richard Simmons
sg102003

NOTES : There are actually only 6 vegetables in this soup, but I count the parsley. No matter what the number, this soup rates high on the number of nutrient score card - lucky for you. Plus, when you taste this, you'll thin it's loaded with heavy cream, but it isn't. The pureed potatoes, along with all the other vegetables, will fool you every time. This makes an excellent first course or, with a green salad and some bread, a light supper or lunch.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0