2 tablespoons soya flour dilute with luke warm water or skim milk
1/4-teaspoon salt and pepper
Ground thyme or oregano dried or fresh
2-3 cloves of chopped garlic
1 teaspoon of low fat butter or olive oil
½ teaspoon low fat cream for garnish (optional) or herbed croutons
Method :
Sauté all veggies in large saucepan with a little oil, take it out after few minutes & puree it. Puree shift to the same pan add stock, bring to a boil; reduce heat and cook covered for about 8 minutes. Mix Soy flour, salt, pepper, and thyme or oregano; add to puree. Stirring constantly, until soup just begins to boil. (Scum the soup well to remove all impurities from the surface). Remove from heat; garnish with a dab of cream or croutons (for croutons don’t fry them only bake them). Serve hot.
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