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    You are in: Home / Recipes / Cape Verde Vegetable Soup Recipe
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    Cape Verde Vegetable Soup

    Average Rating:

    1 Total Reviews

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    • on April 17, 2013

      This recipe is exactly as provided in the cookbook, Sundays at Moosewood Restaurant, and it is a fine one. I use a 28 oz can of whole tomatoes, and either ground New Mexico chile or dried red pepper flakes. I've made it and had friends say that there's something missing, but I don't agree. <br/><br/>I've made it with peanut oil, then also with extra virgin olive oil, I think the olive oil adds a little something. The okra, adding that little bit of thickness, and then the lemon at the end are what really make this soup happen.

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    Nutritional Facts for Cape Verde Vegetable Soup

    Serving Size: 1 (341 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 120.0
     
    Calories from Fat 43
    35%
    Total Fat 4.8 g
    7%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 404.1 mg
    16%
    Total Carbohydrate 18.4 g
    6%
    Dietary Fiber 3.6 g
    14%
    Sugars 5.1 g
    20%
    Protein 2.8 g
    5%

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