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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (330g) Recipe makes 4 servings The following items or measurements are not included below: vegetable broth |
||
| Calories 157 | ||
| Calories from Fat 30 | (19%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.3g | 5% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 605mg | 25% | |
| Potassium 555mg | 15% | |
| Total Carbohydrate 23.2g | 7% | |
| Dietary Fiber 5.4g | 21% | |
| Sugars 4.1g | ||
| Protein 11.9g | 23% | |
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From: VeganMom_
On May 22, 2009
Just fantastic. I've had the opportunity to eat at a lot of nice restaurants for work, but this more than rivals any of their soups. I used rice milk (original, not vanillla) because I thought rice goes with veg, and it was great. My only thought was that the cream part was so nice I am going to blend the tips next time as well. PS I used all of the garlic and basil and it worked perfectly.
From: Chef Joey Z.
On Mar 16, 2009
Wonderful soup. I love asparagus and this is a great way to enjoy it. I used kuzu instead of regular flour and tarragon instead of basil as I didn't have any. Delicious! Thanks for a great recipe.
From: Chef #238270
On Feb 18, 2006
I added the flour to the nearly-done veggies and cooked 1 more minute; this got rid of the raw flour taste. Otherwise this is an excellent recipe.
From: Vegan Courtney
On Apr 5, 2007
This was great! I took Chef #238270's suggestion and added the flour to the cooking veggies before blending. I found that adding the veggies to the soymilk in the blender made for a relatively easy and clean job. This is going to become a regular in our home--I'd like to try it with sweet potatoes next! I'll also add a teaspoon or two of nutritional yeast for some tang. Thanks for sharing a great recipe.
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