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Reviews Date of last review
Mon December 25, 2006
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Description: I thought of this when I was trying to find some warm veggies to make in the winter since salads don't sound very good to me when it's cold outside. I don't like the texture of veggies when they're in soup so that's why I pureed it.
Ingredients: 2 cups cut up veggies (I recently used broccolli, cauliflower,
daikon, & a few baby carrots)
1-2 TBL minced garlic
garlic infused olive oil
1/2 TBL thyme

3/4 c. vegetable stock
3/4 c. mushroom broth
Imagine Foods makes a great organic readymade version of both
1 tsp. vegetable broth powder

1/2 to 3/4 c. grated parmesan cheese
2-3 tsp European Butter like Plugra
Sea Salt to taste ( I use Fleur de Sel)
How To Prepare: Saute veggies, garlic, & thyme with garlic infused olive oil.

While they are sauteeing (sp?), bring vegetable stock & mushroom broth to a boil with vegetable broth powder added.

Allow veggies to saute for about 15-20 minutes. When finished spoon veggies into broth.

I let it set for about 45 minutes until it's warm instead of hot.

I then add to my magic bullet, once portion at a time, I add about a TBL of parmesan & a tsp of butter & a pinch of sea salt to each portion & blend for about 10-30 seconds depending on the consistency you desire.

Number of Servings: 2-3
Carbs per serving - include all nutritional information if known: 7-10 carbs depending on veggies used
Preparation Time: not including time that veggies soak in broth, about 30-40 minutes
Effort (Easy, Average, Difficult): Easy
Junior LCF Member
Posts: 6
Registered: November 2006
Location: Santa Cruz, CA

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