This is a healthy vegetarian recipe that is tasty too. Recipe courtesy of Weight Watchers Fast and Fabulous Cookbook. Feel free to substitute vegetable broth for the chicken broth.
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Units: US | Metric
- 9.85 ml butter or 9.85 ml margarine
- 118.29 ml onion, diced
- 59.14 ml carrot, diced
- 59.14 ml celery, diced
- 170.09 g potatoes, pared and sliced
- 236.59 ml green cabbage, shredded
- 177.44 ml water
- 118.29 ml crushed tomatoes
- 13.89 g packet instant chicken-flavored broth
- 1.23 ml salt
- 1 bay leaf
- 0.25 ml thyme leaves
- 0.25 ml white pepper
- 1In 1-quart saucepan heat butter over medium heat until bubbly and hot.
- 2Add onion, carrot, and celery and saute, stirring occasionally, until onion is translucent.
- 3Add remaining ingredients and stir to combine.
- 4Reduce heat to low, cover pan, and let simmer stirring occasionally, until vegetables and potatoes are tender (about 20 minutes).
- 5Remove from heat and let cool slightly. Remove and discard bay leaf.
- 6Pour mixture into work bowl of food processor and process until smooth. Return to saucepan and heat.
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Nutritional Facts for Weight Watchers Potato-Vegetable Puree
Serving Size: 1 (283 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 132.6
- Calories from Fat 36
- Total Fat 4.0 g
- Saturated Fat 2.4 g
- Cholesterol 10.0 mg
- Sodium 360.9 mg
- Total Carbohydrate 22.5 g
- Dietary Fiber 4.1 g
- Sugars 4.4 g
- Protein 2.8 g
The following items or measurements are not included:
instant chicken-flavored broth