Servies : 6
Amount Measure Ingredient Preparation Method
-------- ------------ ------------------ --------------------------
2 pounds green tomatoes wedged
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon ground black pepper
2 onions
1 garlic bulb
1 litre vegetable stock
1 avocado -- peeled and chopped rough
1 teaspoon molasses
Preheat the oven to 400°.
Toss together green tomatoes, onions and garlic in olive oil, sprinkle with salt and pepper.
Spread the tomatoes in an even layer on a baking sheet. Rub garlic bulb with oil at and roast for 30 minutes.
In a stockpot over medium heat, add the roasted vegetables and stock; simmer about 5 min.
Add avocado and molasses; then working in batches, puree the soup in a blender until smooth, Pass through sieve and adjust seasonings with salt and pepper.
NOTES : Serve with toast spread with garlic
Add a trimmed extra garlic bulb when roasting vegetables.
Squeeze roasted qarlic from bulb and spread on toast.
Recipe By : Ellen M. Davis
Calories (kcal):
|
292
|
% Calories from Fat:
|
44.1%
|
% Calories from Carbohydrates:
|
46.0%
|
% Calories from Protein:
|
9.9%
|
Per Serving
Nutritional Information
Total Fat
(g):
|
15g
|
30%
|
Vitamin B6 (mg):
|
.4mg
|
21%
|
Saturated Fat
(g):
|
2g
|
16%
|
Vitamin B12 (mcg):
|
0mcg
|
0%
|
Monounsaturated
Fat (g):
|
9g
|
54%
|
Thiamin B1 (mg):
|
.2mg
|
14%
|
Polyunsaturated
Fat (g):
|
2g
|
15%
|
Riboflavin B2 (mg):
|
.2mg
|
10%
|
Cholesterol
(mg):
|
2mg
|
1%
|
Folacin (mcg):
|
56mcg
|
14%
|
Total
Carbohydrate (g):
|
35g
|
16%
|
Niacin (mg):
|
3mg
|
14%
|
Dietary Fiber
(g):
|
6g
|
28%
|
Caffeine (mg):
|
0mg
|
N/A
|
Protein (g):
|
8g
|
20%
|
Alcohol (kcal):
|
0
|
N/A
|
Sodium (mg):
|
1527mg
|
64%
|
|||
Potassium
(mg): Calcium (mg):
|
887mg 73 mg
|
25%
7%
|
|||
Iron (mg):
|
3mg
|
16%
|
|||
Zinc (mg):
|
2mg
|
10%
|
|||
Vitamin C
(mg):
|
46mg
|
76%
|
|||
Vitamin A
(i.u.):
|
41351U
|
83%
|
|||
Vitamin A
(r.e.):
|
413 1/2RE
|
41%
|
|||
* Percent Daily Values are based on a 1500
calorie diet.
