Friday, October 5, 2012

[Healthy_Recipes_For_Diabetic_Friends] Stock for Curried Soups and Dishes - 20g Carbs, 7g Fiber

 

Stock for Curried Soups and Dishes - 20g Carbs, 7g Fiber

Recipe By:
Serving Size: 6
Preparation Time: 0:00
Categories: Condiment Low Cal (Less than 300 cals) Lower Carbs Veggie

2 Tablespoons clarified butter -- to 3 Tablespoons
2 carrots -- peeled and diced
3 zucchini -- or yellow squash, diced
1 celery stalk -- with leaves, diced
1 large red onion -- sliced
1 small potato -- chopped
3 sprigs parsley
3 garlic cloves -- peeled and roughly chopped
1 piece cinnamon stick -- 3-inches long
6 cloves
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon cardamom seeds
1 1/2 teaspoons salt
8 cups water

Heat the clarified butter in a soup pot and add the vegetables, herbs,spices, and salt, giving the vegetables a stir to coat them well with the butter. Cook over medium heat, stirring frequently, until the onion begins to color, about 10 minutes; then add the water. Bring to a boil, lower the heat, and simmer about 30 minutes.Strain the stock, and use it in soups seasoned with Indian spices. If you wish to use it in a vegetable stew, return the strained stock to the stove and reduce it, simmering it for another half hour or so to strengthen the flavor.

Makes 6 cups

Source: "The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant by Deborah Madison, 1987"

S(Formatted by Chupa Babi): "Sept 2012"
Yield: "6 cups"
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Per Serving (excluding unknown items): 132 Calories; 6g Fat (37.2%calories from fat); 4g Protein; 20g Carbohydrate; 7g Dietary Fiber; 11mgCholesterol; 596mg Sodium

Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2Vegetable; 1 Fat

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