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    You are in: Home / Recipes / Rainbow Garlic Soup Recipe
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    Rainbow Garlic Soup

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on April 26, 2010

      I like it but I'm going on taste...not looks. ;) My family wouldn't touch it but I kind of figured that so I halved the recipe. I used my immersion blender and it is really thick. Almost like pudding. It is a very easy, healthy recipe so I will be making this again. If it doesn't warm up here it will be sooner rather than later. Thanks so much for posting!

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    • on May 25, 2006

      A really lovely soup which was easy to make and which we’ll certainly enjoy again during the coming winter months when soups are just SO welcome! A wonderful blend of flavours! I used a homemade chicken stock (I generally have some on hand as I use it a lot) and I made this almost exactly to the recipe. I omitted the red pepper flakes (a personal taste preference) and I added some finely chopped fresh basil in step 7. I didn’t use any flour, and I puréed all of the soup with an immersion blender as I prefer my soups puréed. I’ve made this for Pick a Chef 2006. Thank you, Annisette, for three really wonderful recipes which we will enjoy again and again!

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    Nutritional Facts for Rainbow Garlic Soup

    Serving Size: 1 (434 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 182.8
     
    Calories from Fat 60
    33%
    Total Fat 6.7 g
    10%
    Saturated Fat 1.2 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 1057.9 mg
    44%
    Total Carbohydrate 21.9 g
    7%
    Dietary Fiber 3.9 g
    15%
    Sugars 6.6 g
    26%
    Protein 9.7 g
    19%

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