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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Soybean and Vegetable Spread

Source: dLife

A low carb appetizer made from soybeans, vegetable broth, carrot, and onion.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	84.9

Total Carbs	4.8 g

Dietary Fiber	1.0 g

Sugars	2.0 g

Total Fat	5.1 g

Saturated Fat	2.6 g

Unsaturated Fat	1.0 g

Potassium	26.0 mg

Protein	4.1 g

Sodium	54.6 mg

Dietary Exchanges 5.1 Fat, 0.2 Vegetables, 0.0 Fruits, 0.2 Starch, 0.4 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 pinch black pepper 0.5
0 1/2 cup fresh chopped onion 0.5
0 1/2 cup chopped carrots 2.0
2 each medium garlic cloves 2.0
2 tbsp low sodium vegetable broth 1.5
1 1/2 cup Soybeans, canned 1.0
1 cup sour cream 2.0
2 tbsp chopped parsley 1.0
1 tsp fresh lemon juice 1.0
1 pinch kosher salt

Directions

In small skillet, over medium heat, cook onion, carrot, garlic, and broth, covered, until vegetables are tender and liquid absorbed, approximately 5 - 8 minutes. Remove from heat and allow to cool.
In food processor, blend soybeans and sour cream until smooth. Stir in vegetable mixture and parsley; season to taste with lemon juice, salt, and pepper.
Refrigerate 4 - 6 hours for flavors to blend.