Nutritional Info

Nutrition Facts

Serving Size 1 (237g)

Calories 180
Calories from Fat 78 (44%)
Amount Per Serving %DIV
Total Fat 8.7g 13%
Saturated Fat 4.2g 21%
Monounsaturated Fat 2.4g
Polyunsaturated Fat 2.1g
Trans Fat 0.0g
Cholesterol 24.9mg 8%
Sodium 119.6mg 5%
Potassium 590.3mg 13%
Total Carbohydrate 13g 4%
Dietary Fiber 0.5g 2%
Sugars 11g
Protein 11.4g 23%

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Recipe Description
This colorful soup is one my family requests as a first course to Easter dinner. The additions of sauteed cilantro and other vegetables adds flavor to this light and creamy dish.
Prep time
20 min
Cook time
40 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
1/2 Cup(c)  fresh cilantro or parsley, chopped
1 Pound(lb)  carrots, finely chopped
2   medium onions, finely chopped
2   ribs celery, finely chopped
3 Tablespoon(T)  low fat margarine
1 Tablespoon(T)  all purpose flour
4 Cup(c)  low sodium chicken broth
3/4 Cup(c)  egg substitute
1/2 Cup(c)  evaporated fat free milk
1/4 Teaspoon(t)  black pepper, freshly ground


Saute cilantro and vegetables in margarine in a pan until tender, about 10 to 15 minutes. Add flour and blend. Stir in chicken broth, cover, and cook over medium heat until carrots are soft, about 15 to 20 minutes. Strain cooked vegetables and return broth to pan. In food processor puree vegetable mixture, 2 cups at a time, until smooth. Add puree to broth, stirring until smooth. Process egg substitute and evaporated milk until blended. With processor running, gradually add 1 cup of hot soup. Stir egg yolk mixture gradually into remaining soup. Stir in pepper and simmer until slightly thickened and hot. Do not boil. Just before serving, sprinkle with chopped cilantro or parsley.

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