Meatless Monday: Garlic Soup

January 6, 2014 at 10:30 am Leave a comment

garlic soup


  • 2 teaspoons olive oil
  • 5 tablespoons minced garlic
  • 1 teaspoon sweet smoked paprika
  • 3 cups vegetable broth
  • 1 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 (1-ounce) slices rustic bread, cut into 1-inch cubes
  • 8 large eggs
  • 2 tablespoons chopped fresh flat-leaf parsley


  1. Preheat broiler.
  2. Heat oil in a large saucepan over medium heat. Add garlic to pan; cook 5 minutes or until tender (do not brown). Stir in paprika. Add broth, 1 cup water, salt, and pepper; bring to a boil. Reduce heat, and simmer 10 minutes.
  3. Arrange bread cubes in a single layer on a baking sheet; broil 4 minutes or until golden, stirring once halfway through cooking. Reduce oven temperature to 350°.
  4. Place about 1/4 cup bread cubes in each of 8 ovenproof soup bowls. Break one egg into each bowl; ladle about 1/2 cup broth mixture into each bowl. Arrange bowls on a baking sheet; bake at 350° for 20 minutes or until egg whites are set but yolks are still runny. Sprinkle evenly with chopped parsley.
  5. Makes eight servings.

Nutritional Information per Serving:

  • Calories:  114
  • Total Fat:  5.2g
  • Protein:  7.3g
  • Carbohydrate:  7.6g
  • Fiber:  0.3g
  • Cholesterol:  180mg
  • Sodium:  398mg

*Recipe from Cooking Light:*


Entry filed under: Calories, Carbohydrates, Diabetes, Diet/Nutrition, Recipes. Tags: , , , , , , , , , .

Happy New Year from DiabetesAmerica! Meatless Monday: Cranberry Apple Salad

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