Wash and cut 1 lb Red Skinned Potatoes to a Large Dice. Peel and cut 1 lb of yellow onion (or leeks) into a large dice.
Add 1 tbsp of olive oil to the pot. Put on the burner on medium heat. Add in the onions and potatoes and ½ tsp of lite salt to the pot. Stirring occasionally, sweat the onion and potatoes.
Peel 2 medium carrots. Wash 2 stalks of celery. Cut both the carrot and celery to a medium dice.
Add carrots and celery to the pot, and continue sweating.
Peel and crush/mince garlic till you have 2 tsp. Add to the pot.
Microwave both bags of cauliflower. Puree using the blender or stick blender into a fine paste.
Stir in 2 tbsp of corn starch into the pot. Add 8 cups of filtered water to the pot, 2 tsp dried parsley, 1 tsp dried thyme, 2 tsp nutritional yeast, and the cauliflower puree.
Put the pot to high heat while stirring, until the mixture reaches a high simmer. Drop head to medium or medium low to maintain a soft simmer. Maintain this simmer for about 30 minutes, or until the potatoes and other vegetables are cooked through but still have some toothsomeness.
Lightly toast 4 slices of whole wheat bread.
Thaw 2 cups of blue berries in the microwave, add to the small serving bowl. Drain 1 15oz can of orange slices and stir in with the blueberries. Refrigerate.
Cut 2 large bell peppers into approximately ½” squares.
Peel and cut into a large dice the cucumber.
Remove vine end bottom and blossom area of the tomato. Cut into a large dice.
Set both cucumber and tomatoes in a strainer over a bowl, and allow to chill and drain in the refrigerator.
Wash and dry 8 cups of mixed salad greens.
Make vinaigrette by whisking together 1 tbsp lite olive oil, 1 tbsp cold pressed Flax Seed Oil, 1 tbsp Red Wine Vinegar, and 2 tsp - 1 tbsp of Dijon mustard (to taste) and ½ tsp lite salt.
15 min before service, add bell peppers into the soup pot.
Prepare a baking sheet with foil.
Make the Tartines by laying out the four slices of toasted whole wheat bread. Mustard, garlic,
Soup du jour, tartine de jambon et fromage suisse, salad, salade de fruits
Nutrition Facts
Portion Size
1517 g
Amount Per Portion
624
Calories
% Daily Value *
Total Fat 16g
21 %
Saturated Fat 2.9g **
14 %
Cholesterol 19mg **
6 %
Sodium 1266mg
55 %
Total Carbohydrate 96g
35 %
Dietary Fiber 19g
68 %
Sugar 31g **
Protein 32g
64 %
Vitamin D 0mcg **
0 %
Calcium 380mg
29 %
Iron 5.5mg
31 %
Potassium 2607mg
55 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Soup du jour, tartine de jambon et fromage suisse, salad, salade de fruits recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice.
Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
