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Ingredientes
- 1 med Large ripe tomato
- 3 stalk of celery
- 1 x Roasted red bell pepper with the juice which accumulated inside of it during roasting
- 1/3 bn Fresh cilantro
- 3 med Carrots
- 3/4 c. Water, about
- 7 ounce Hard low fat tofu, about (up to 8)
- 1 dsh Grnd black pepper
Direcciones
- I made this soup this morning and it disappeared almost immediately:
- Cut up all vegetables and tofu and put them into a Vitamix (I do not know if it will work in a food processor or possibly blender) along with the water and black pepper. Run at high speed till it becomes a blended liquid. There may still be a few chunks of carrots which will lend crunchiness to the soup.
- Serve this just as it is or possibly with a sprig of parsley or possibly water cress.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 856g | |
| Calories 258 | |
| Calories from Fat 58 | 22% |
| Total Fat 6.45g | 8% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 286mg | 12% |
| Potassium 1660mg | 47% |
| Total Carbs 33.9g | 9% |
| Dietary Fiber 9.9g | 33% |
| Sugars 19.24g | 13% |
| Protein 17.92g | 29% |
