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Low Carb Low Fat Celery Soup
Source: Enlitened Kosher Cooking by Nechama Cohen

A celery soup that is low in carbohydrates and low in fat.

Prep Time: 15 minutes
Cook Time: 1 hours
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 65.1
Total Carbs 6.8 g
Dietary Fiber 2.0 g
Sugars 1.1 g
Total Fat 3.2 g
Saturated Fat 0.4 g
Unsaturated Fat 0.3 g
Potassium 118.2 mg
Protein 1.6 g
Sodium 74.9 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables
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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1 tbsp  olive oil
1 each  cooking spray
1 each  small onions
6 each  scallions
3 each  large garlic cloves
5 each  medium celery stalks
1 pinch  salt
0 1/4 tsp  black pepper
1 1/2 tbsp  chicken bouillon
7 cup  cold water
2 tbsp  soy flour
  1. In a 4-quart soup pot, prepare onions, scallions and garlic the Enlitened way (spray non-stick skillet with spray and heat oil over medium, add leeks and onions, cook until brown, stir in garlic cloves and a few drops of water, cook for a few more minutes, stir so it doesn't stick).
  2. Add celery, seasonings including soup powder and water. Mix well and bring to a boil.
  3. Lower to medium heat and cook for approximately 1 hour. Cool sliglhtly.
  4. Sprinkle with soy or regular flour and blend with an immersion blender. Bring just to the boiling point while stirring with a wooden spoon.

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