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    You are in: Home / Low-cholesterol / Cheddary Soup Recipe
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    Cheddary Soup

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    BelovedRooster's Note:

    This recipe hails from "Breaking the Food Seduction" by Neal Barnard, MD. It's high in protein, low in calories and dairy free!

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    Serves: 5



    Units: US | Metric


    1. 1
      Place vegetables and water in a large soup pot and bring to a boil.
    2. 2
      Reduce heat to medium, and simmer until veggies are tender, about 10 minutes.
    3. 3
      remove from heat and stir in remaining ingredients.
    4. 4
      Transfer in small batches to a blender and puree (carefully!) until smooth.
    5. 5
      Reheat in a soup pot over medium high heat, stirring often, until hot.
    6. 6
      Do not boil.

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    Ratings & Reviews:

    • on February 05, 2007


      This is very good! I did make a few adjustments, but I don't think any of them drastically altered the flavor. I left the potato and carrot unpeeled for nutrients, which left the texture of the soup not entirely smooth. This did not bother me, but if you have texture issues, I would recommend peeling. I also added a clove of garlic to the veggies and omitted the garlic and onion powders. Finally, I added a couple of dashes each of Pickapeppa and hot sauce. This soup actualy tastes unhealthy (very rich), but it is obviously very healthy!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cheddary Soup

    Serving Size: 1 (268 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 174.9
    Calories from Fat 33
    Total Fat 3.7 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 655.3 mg
    Total Carbohydrate 23.2 g
    Dietary Fiber 6.3 g
    Sugars 3.2 g
    Protein 15.5 g

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