Green soup or a way to use less than optimal veggies

LainMac

I needed to use up some homemade chicken broth. I found that the broccoli that I was going to use for stir fry was lame. So I invented Green Soup. I took a picture and it is in the recipe database.

Here are the ingredients

Vietnamese - Rice Vermicelli Noodles, 2 oz. dry
Lame (kind of wiggly) but not dead Broccoli pureed in blender , 2 Cup
Onion - about 1/2 of a medium onion also pureed in a blender
Homemade - Chicken Soup Broth, 4.5 cup (I make my own to avoid the huge sodium hit of canned)
Toasted Sesame Oil, Cold Pressed, 2 teaspoons
Bragg - Liquid Aminos - All Purpose Seasoning From Soy Protein, 1 tsp

Put broth on to boil

Puree lame vegetables

Put lame pureed vegetable into broth

Add spices above plus these below to taste:
=>Powdered Ginger
=>Garlic Powder
=>Onion Powder
=>Black pepper from a grinder

Once veggies are tender enough add Rice Vermicelli Noodles.

Cook until noodles are tender (about 5 minutes or so)

Works out to less than 100 cals per serving (about 200 mgs of sodium)

And my slender athletic son was jonesing for it saying it tasted like "out Chinese"

Yay me!

ckatastrophy

Sounds yummy! Will be trying it next time I need to use up some vegis!

mamatoboys6219

YUM, that sounds soooo good right now..