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This simple, earthy soup tastes like it came right out of Mother Nature’s very own soup kettle! It is wholesome, smooth and absolutely delicious. Make a double batch and freeze half. It will taste just as good the second time. Cooked barley or quinoa (both low GI starches) add a nice touch for those who want more texture.
4 carrots (8 ounces) medium head celery (24 ounces) 1 teaspoon salt 2 scarce teaspoons caraway seeds 4 slices rye/marble rye bread 4 teaspoons extra virgin olive oil 4 teaspoons grated parmesan cheese
Calories 184
Total Fat 7 g
Saturated Fat 1 g
Cholesterol 1 mg
Total Carbohydrates 27 g
Dietary Fiber 7 g
Protein 5 g
Glycemic Index Low