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    You are in: Home / Recipes / Low Fat, Low Cal Pureed Vegetable Soups Recipe
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    Low Fat, Low Cal Pureed Vegetable Soups

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    • on October 16, 2014

      This soup/puree was delicious. I'd wanted to make some for quite some time but I had never had a food processor. I used Bird's Eye "Normandy Blend" Vegetables which has broccoli & cauliflower florets, sliced carrots, zucchini & yellow squash. I used the other vegetables because carrots aren't very low carb, still used some though for color (bits). I used about 6 cups of the frozen blend, and 1 jalapeno to give it a bit of kick. I used about 3 1/2 cups of chicken broth and 1 cup of water. My yield ended up being about 18 cups after everything was pureed. I used 1/2 tbsp salt, 1tbsp of black pepper (I really love pepper). I wanted to make a lot because I can always take some as my work lunch! Thank you for this.

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    Nutritional Facts for Low Fat, Low Cal Pureed Vegetable Soups

    Serving Size: 1 (93 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 88.6
    Calories from Fat 66
    Total Fat 7.4 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 613.2 mg
    Total Carbohydrate 4.2 g
    Dietary Fiber 0.4 g
    Sugars 1.3 g
    Protein 2.3 g

    The following items or measurements are not included:



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