2 14-oz. cans low sodium vegetable broth
\n1 head garlic (15 cloves), peeled
\n1 medium onion, peeled and quartered
\n1 1\/2 tsp. fresh parsley
\n1 1\/2 tsp. fresh cilantro
\n1 tsp. fresh mint
\n1 tsp. basil leaves
\n1 tsp. curry powder
\n1\/4 tsp. red pepper flakes
\n1 T. lemon juice<\/p>\n
In a medium saucepan, combine all ingredients except lemon juice. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes. Remove from heat and allow to cool partially. Puree in batches in a blender or food processor. Return to pan, add lemon juice and reheat.<\/p>\n
Yield: 4 servings
\nCalories: 46
\nFat: 1.6g
\nFiber: .5g<\/p>\n
Note: I love this stuff. I use my own homemade chicken stock instead of the canned veggie stuff. This makes a light opening soup to help fill me up before I eat a meal. It works well as a saute liquid instead of plain broth or water. I also have drizzled a bit of this over rice or chicken before re-heating it in the microwave — to keep it moist while heating, and it gives a lovely flavor.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" 2 14-oz. cans low sodium vegetable broth 1 head garlic (15 cloves), peeled 1 medium onion, peeled and quartered 1 1\/2 tsp. fresh parsley 1 1\/2 tsp. fresh cilantro 1 tsp. fresh mint 1 tsp. basil leaves 1 tsp. curry powder 1\/4 tsp. red pepper flakes 1 T. lemon juice In a medium saucepan, combine all ingredients except lemon juice. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes. Remove from heat and allow to cool…<\/p>\n