Avocado Soup - 9.3g Carbs, 5.2g Fiber, 2.3g Sugar
From: Better Homes and Gardens
Servings: 6
Prep: 20 min
Chill: 1 hr to 24 hrs
2 medium ripe avocados, halved, seeded, peeled, and cut up
1/2 cup peeled, chopped cucumber
1/3 cup chopped onion (1 small)
1/4 cup shredded carrot
1 clove garlic, minced
2 (14 oz cans) reduced-sodium chicken broth
Several dashes bottled hot pepper sauce
1 1/2 tsp paprika
1/3 cup bottle salsa (optional)
1. In a blender or food processor, combine avocados, cucumber, onion,
carrot, garlic, and 1 can of the chicken broth. Cover and blend or
process until almost smooth.
2. Add remaining chicken broth and bottled hot pepper sauce. Cover
and blend or process until smooth. Pour soup into a bowl. Cover
surface with plastic wrap and chill for 1 to 24 hours.
3. To serve, ladle soup into chilled soup cups. Sprinkle each
serving with paprika. If desired, top with salsa.
Servings: 6
Serving Size: 226 g
Nutrition From: www.caloriecount.about.com
Nutrition per Serving:
142 Calories, 96 Calories from Fat, 10.7g Total Fat, 1.6g Saturated Fat,
0g Trans Fat, 0mg Cholesterol, 453mg Sodium, 9.3g Total Carbs,
5.2g Dietary Fiber, 2.3g Sugars, 4.3g Protein
Vitamin A 24% - Vitamin C 15% - Calcium 2% - Iron 5%
Nutrition Grade: A-
Good points:
No cholesterol
High in dietary fiber
High in niacin
High in vitamin A
Very high in vitamin B6
High in vitamin C
Bad points:
High in sodium
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