1/4 cup nutritional yeast. 5 cups vegetable broth; cup short grain white rice; 5 oz baby swiss chard or baby spinach; 3 large eggs, room temperature; 2-3 tbsp fresh lemon juice; How to make avgolemono sauce? Combine all ingredients and whisk together with a fork until completely incorporated. Filling vegetarian meal prep lunches or make ahead meals! Meanwhile, place the almond butter in a bowl and add a ladle of the hot soup broth. Cook for 5-7 min, stirring occasionally, until softened. Season with salt, white pepper, and nutmeg. Add orzo and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Vegan Avgolemono (Greek Lemon Rice Soup) Slightly adapted from The Full Helping via Kahakai Kitchen Serves 4 1 tsp olive oil 1 onion, diced 2 carrots, diced 1 stalk of celery, diced 2 cloves garlic, finely chopped 1 cup uncooked brown rice 5 to 6 cups vegetable stock 1/4 cup lemon juice 1/4 cup nutritional yeast 2 tbsp tahini 1 1/2 tbsp miso The more lemon juice you use, the saltier and lemon-ier this soup will taste. Add the onion and celery and saute for 3 to 4 minutes, until softened. Your email address will not be published. When the broth is ready, whisk together the eggs and lemon juice in a medium-sized bowl, mixing until frothy. It's packed with flavour and protein, and it's ready in just over half an hour for a delicious meal no one will believe it's vegan. For the Broth. I made it exactly as-is." - Katherine 3) Butternut Squash Chipotle Chili with Avocado Gluten free and vegan "My fianc is a chili enthusiast and a meat lover. Bake for 8 minutes until just starting to toast. It is a hearty and nutritious soup that can be enjoyed all year round. Add salt and pepper. In a blender, add the eggs, lemon juice, and cup of the rice. Bring 8 cups of stock to a boil in a 4-qt. Adjust the amount of vegetable broth to achieve your desired consistency. Directions: In a large pot, bring salted water to a boil. Also, pured white beans make for a creamy base texture mingled with arborio rice. Last but not leastits a great time to ordermy cookbook. Temper the egg mixture with the hot broth by whisking in a few spoonfuls at a time, then a ladle or so, until the egg mixture has been warmed through and heated without scrambling. But I added the shredded chickn for my husband who likes his a little more meaty. A vegetarian avgolemono soup with an Italian twist. . Pour sauce over stuffed cabbage rolls. Let simmer on medium heat for 5 minutes more. Saute for around 4 minutes, then add vegetable broth and rice season with a pinch salt and pepper. Without peeling or removing ends (rinsing is ok if needed), roughly chop the squash, onion, parsnip, celery, and garlic. But what makes this version plant-based? Whisk the eggs and lemon juice together in a bowl. Add the baby kale or spinach, give a good stir, greens will soften and wilt within a few minutes. 1 pound leeks, white and light green parts only, chopped, 2 tablespoons vegetable base (such as Better Than Bouillon Seasoned Vegetable Base), 6 tablespoons lemon juice, or more to taste. Avgolemono Soup Credit: Allrecipes Magazine Slowly transfer the avgolemono to the pot of broth Serve. Add water and bring to a boil. Dill- fresh or dried. While whisking, slowly add one ladle of the soup at a time to the egg & lemon mixture to temper the mixture: 4-5 ladles should do. Amount is based on available nutrient data. Dissolve cornstarch in 1/2 cup water. Meanwhile, whip eggs in a bowl. Immediately ladle the finished soup into bowls, garnishing each bowl with orzo pasta, pan-seared shimeji mushrooms, a sprinkling of fresh tarragon, croutons, olive oil, and fresh cracked black pepper. Your email address will not be published. 1/4 tsp sea salt, or to taste. Season with salt and pepper and keep warm for plating. Strain the broth through a fine-mesh strainer into a fresh pot. Ladle some hot broth from the pot and pour it slowly into the egg mixture, whisking while pouring. Bring to a boil, then reduce heat to low. Avgolemono is egg lemon sauce that goes in various dishes, the most famous being chicken soup. Just dont forget the eggs and orzo to turn this soup into a meal! Keep warm. A measuring cup for the broth. A hearty vegetable soup is a welcome part of any lunch or dinner. , Entertaining// Meatless Monday// Savory// soup// VegetarianLeave a Comment. Once the broth comes to a low boil, add in the canned garbanzo beans and orzo. Season with salt and pepper and keep warm for plating. Ingredients Extra virgin olive oil 1 large onion, diced 1 large carrot, diced Salt and pepper, to taste 8 cups of vegetable broth (homemade is best or good quality store bought) Cook for at least 1 hour, or longer for a more flavorful broth.Use a slotted spoon to transfer vegetable chunks to a food processor. Remove from the heat. Also, feel free to use a nice vegetarian stock or broth of your liking if you would like to make this a vegetarian option. Traditionally, we boil a chicken and make it . Add the onion and cook until soft, about 5 minutes. You should yield about six cups (one and a half litres), if not, top up with more water or cook down to reduce, adjusting seasonings as needed. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. There are not that many ingredients to this soup. I personally like the soup without the added chicken. 1 week ago allrecipes.com Show details . We have cookies. 1/4 tsp white pepper. Directions. Bring to a boil. 2. Orzo tends to make it gummy in my opinion. In a Add avgolemono to soup. Step 4. Reduce heat to medium-low and simmer for 20 minutes. Before making the Soup, mix cornstarch with equal parts cold water to make a slurry. Remove 1 cup of broth from the stockpot and set aside. Add the broth or water, bring to a boil, add the orzo and chickpeas, reduce heat to medium-low and cook at a gentle boil for 7 - 8 minutes. Set aside. It's not just the flavor. Heat remaining 2 cups stock until hot; do not boil. Pan sear the shimeji mushrooms for 1-2 minutes, until just starting to lose their water. Add more broth/water as needed. Avgolemono soup was traditionally made with chicken, but today it is often made with fish or vegetarian broth. This vegetarian Greek lemon soup (also known as Avgolemono soup) is comforting and delicious. Heat a large-bottomed pot with olive oil over medium heat. The Lemons: Avgolemono soup's unique flavor profile also comes from lemons. Heat olive oil in a pot. Next add the vegetable broth, bay leaf, lemon zest, and lemon juice. Toss together with a light drizzle of olive oil and spread onto a sheet pan. Avgolemono shines best in soups, and this veganised version tastes just as good as the original, with no eggs in sight. Slowly whisk in 1 cup of broth. Add the broth, season with salt and pepper, and bring to a simmer. Wipe out the saucepan. Whisk together egg yolks, milk, yogurt, lemon juice, and sugar in medium bowl. Season with salt, white pepper, and nutmeg. This recipe calls for making a homemade vegetable broth, but you can easily use your favorite good-quality store-bought broth for a delicious meal made in under 30 minutes. 1. Once boiling, add chickpeas, orzo, salt, pepper, and oregano. Cover and simmer for 25-30min or until veggies are tender. Vegan (Vegetarian) Avgolemono: Omit the chicken, and if you do not eat eggs, omit them as well, or use a vegan or vegetarian substitute. Then shred the chick'n best you can. . Bake for eight minutes until just starting to toast. Without peeling or removing ends (rinsing is ok, if needed), roughly chop the squash, onion, parsnip, celery, and garlic. We eat it by itself with some crackers but it would be lovely to accompany a Greek leg of lamb. Scrape the roasted veggies into a stock pot . Add orzo, and cook 11 minutes more, or until orzo is tender. Place the 1/2 cup of nuts in about 1 cup of boiling water, and soak for 1 hour. We both rank this our number one chili recipe! 2022 Bell Media Inc. All Rights Reserved. Heat oil in a large soup pot over medium heat. Its the greek answer to chicken noodle soup. 2) Chickpea Noodle Soup Easily gluten free and vegan "Amazing! Heat the oil in a Dutch oven or soup pan set over medium heat. Bring to a boil then reduce to a simmer over medium-low heat. To prepare the avgolemono sauce simply beat the eggs with the lemon juice. While chicken is heating, make the avgolemono sauce. Cook, while stirring, about 2 minutes more; season with salt and pepper. Cover, reduce heat to medium-low, and simmer 10 minutes. Whisk in Parmesan. Avgolemono might be traditionally made with chicken broth, but it's easy to make a vegetarian version with vegetable broth. * Percent Daily Values are based on a 2,000 calorie diet. We still go to Greek food all the time because they do have a ton of vegetarian options. 1 cup diced carrots, 1/4-inch dice 1 clove garlic, minced 6 cups vegetable broth (see note) cup uncooked orzo pasta 3 egg yolks 3 tablespoons fresh squeezed lemon juice 1/4 teaspoon Fine sea salt, to taste 3 tablespoons chopped fresh parsley leaves Lemon zest strips, optional Instructions Heat the oil in a large saucepan over medium heat. Instructions. Slowly whisk the tapioca mixture into the pot on the stove until it thickens up. Scrape the roasted veggies into a stock pot and cover with water (about 10 cups/2 L), then add the bay, peppercorn, parsley, thyme, sage stems, and lemon peel. Remove as many leaves as you can and continue with more leaves. It's bright and hearty, and it tastes even better after a day or two in the fridge! Reduce heat and cook, without boiling, until soup thickens a bit, about 3 minutes. A sharp knife for chopping the vegetables. Stir, cover, and continue simmering on low for 3-5 minutes, until chicken is heated. Stir well with a wooden spoon and cook uncovered until they are mostly softened, about 5 minutes. Cook 1 cup of farro in 2 cups or so of salted boiling water according to package instructions. Add more salt and pepper, if desired, and serve . In a medium bowl, beat the eggs with the lemon juice. When the broth is ready, whisk together the eggs and lemon juice in a medium-sized bowl, mixing until frothy. Add the vegetable base and 1 quart of water. This is so flavorful, a perfect substitution for chicken noodle soup. Vegan Avgolemono Soup (Greek Lemon Orzo Soup) Total Time 35 minutes Calories 340 This vegan avgolemono is a creamy, rich and fragrant soup inspired by a traditional Greek recipe. Cook for 5min or until onions become translucent. Pour small amounts of the remaining chicken broth to the avgolemono (egg-lemon juice) mixture. This is a wonderful vegetarian recipe for a hearty, yet refreshing lemon orzo soup. Ease of Preparation: Easy Add leafy greens. Step 3. Ingredients: 8 cups light colored vegetable broth (use your favorite!) Vegan Avgolemono for starters! Vegetarian Lemon Orzo Soup (Avgolemono) Ingredients o 2 tablespoons extra virgin olive oil o 1 large onion, chopped o 3-4 large carrots, chopped o A head of celery, chopped o 8 cups of water o 1 tablespoon dried dill weed o tablespoon dried oregano o 1 cup orzo o 3 eggs o The juice of 2 lemons o Salt and pepper to taste Directions 1. Add carrots, celery, and onion; cook until veggies soften and flavors have mingled, about 3 minutes. Roast in the oven for 30 minutes until just browning at the tips. If using flour, add during this step. While the rice cooks, prepare the avgolemono. Directions Heat oil in a large soup pot over medium heat. Its loaded with veggies and has a bright refreshing lemony broth. Add orzo; cook until al dente, 10 minutes. Greek Avgolemono Chicken Soup - Allrecipes . You can increase the vegetables used in this recipe to make it a heartier vegan soup. Combine water, leeks, and vegetable base in a Dutch oven; bring to a boil. 8 cups No-Salt-Added Vegetable Stock 3 lemons zest and juice 1 teaspoon salt 1/2 teaspoon freshly ground Tellicherry Black Pepper 2 tablespoons dill Prevent your screen from going dark Instructions Begin by soaking the cashews in hot water. Add freshly squeezed lemon juice and keep whisking. I have made a vegetarian version and it is very tasty. Once the oil is shimmering, add the leeks, onion, and garlic. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. If using the meatless chick'n strips, prepare as package says. Vegetarian Avgolemono Soup - Allrecipes . Allow soup to cool slightly before serving; it will become even thicker. Served with homemade croutons, this soup is perfect on a cold day. Add brightness + creaminess. Bring to a rolling boil, then add the rice (Tip: I like to soak rice in water for a few minutes before using, this helps it cook quickly and evenly.) Add the juice of 4 lemons and keep wisking. Add ALL remaining ingredients to soup base. 5. Add eggs to bowl and beat for 4 to 5 minutes. Strain the broth through a fine mesh strainer into a fresh pot. Salt and Pepper Required fields are marked *. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Without peeling or removing ends (rinsing is ok, if needed), roughly chop the squash, onion, parsnip, celery, and garlic. Add rice. Toss together with a light drizzle of olive oil and spread onto a sheet pan. Once done, turn heat off and stir in the tahini and lemon juice. Instructions. There are only four ingredients in vegetarian Avgolemono soup - eggs, lemon, vegetable stock and rice - and it's quick and fun to prepare, so let's go! Add the chicken stock and bring to a boil. Cover and simmer in low for 60 minutes. Preparation. Add a few tablespoons of hot broth to the lemon-egg mixture, whisking constantly to avoid curdling the eggs. Ingredients: Olive oil Yellow onion Carrot Celery Garlic Orzo Chickenless broth. Before making the Soup, mix cornstarch with equal parts cold water to make a slurry. Cook for at least 1 hour, or longer for a more flavorful broth. Cook at a simmer, stirring often to make sure rice doesn't stick to the bottom, until rice is tender and cooked through, 30 to 45 minutes. Prepare the Avgolemono sauce. It is a heavenly, velvety soup with a savory chicken broth, tart lemons and egg yolks. Step: 1. Add garlic; cook 1 more minute, until aromatic. I enjoyed the 6 tablespoons. Start with 6 tablespoons and taste before adding in any more. Pour the stock from the dolmades in a small sauce pan and set aside - keep 2 cups and discard any remaining stock. Eggs Freshly squeezed lemon juice Chickpeas Salt Pepper Equipment: A large dutch oven or soup pot to cook the soup in. You may unsubscribe at any time. Easy Three Bean Soup Add the eggs (5) and lemon juice (3/4 cup) to your blender. I usually add a simple Greek Salad and have a great meal. Blend until smooth, about 20 seconds. Thick, tart, and creamy vegetarian Greek avgolemono soup with rice and greens - the perfect soup for spring! Pan sear the shimeji mushrooms for one to two minutes, until just starting to lose their water. Cook for at least 1 hour, or longer for a more flavorful broth. ** Nutrient information is not available for all ingredients. This Lemony Orzo Chickpea Soup recipe is a vegetarian spin on Greek avgolemono soup. A great option for a vegetarian lunch, this Greek avgolemono soup with orzo is hearty and full of refreshing lemon flavor. Now it is time to temper the sauce you prepared in step 1. After 10 minutes, add water, Better Than Bouillon, white pepper, and green part of green onions to the pot. The only three ingredients you would need to prepare avgolemono sauce are eggs, lemon, and warm broth. 1 day ago allrecipes.com Show details . Add chicken broth and bring to a boil. saucepan over high heat. Egg White Omelette with Spinach and Capers. Add water and bring to a boil. Ingredients Produce 3 Carrots 2 tbsp Dill 4 cloves Garlic 3 Lemons, zest and juice 1 cup Spinach, fresh fresh 1 Sweet onion Remove from heat, uncover and let food sit for 10 minutes to cool the broth. It is nutritional and easy to prepare. This Creamy Vegan Avgolemono Soup is a cozy fall soup recipe that is healthy and plant based. This vegan avgolemono soup is a plant-based version of traditional Greek Easter soup. Treats and bonus recipes right to your inbox every Wednesday. Cook linguine in large pot of boiling, salted water 8 minutes, or until just tender. Directions In a large stockpot, bring the chicken stock to a boil. Simmer 35-40 minutes. Add the white part of the green onions, carrots, celery, and salt to the pot. Season with salt and pepper. * Percent Daily Values are based on a 2,000 calorie diet. Add carrots, celery, and onion; cook until veggies soften and flavors have mingled, about 3 minutes. 2 tablespoons vegan margarine or 2 tablespoons extra virgin olive oil 1/4-1/3 cup fresh lemon juice (use 1/4, then test for tartness, and add more if necessary) 1 small lemons, zest of or 1/2 large lemon, zest of Whisk 2 eggs really well for about 2 minutes. This vegan variation of the traditional Greek Lemon Soupwill become a delightful favourite. Heat butter and olive oil in a small skillet over medium-high heat. The rice is a much better thickener than the orzo. Turn heat on medium and continue whisking until the sauce begins to thicken. You should yield about 6 cups (1.5 L), if not, top up with more water or cook down to reduce, adjusting seasonings as needed. Copyright 2022 Sweet ReciPEAs/Culinary Concoctions By Peabody Site by Beneficial Studio, Treats and bonus recipes right to your inbox. Avgolemono soup is the classic Greek chicken penicillin. Step 1. Heat the oil in a large saucepan over medium-high heat. Your daily values may be higher or lower depending on your calorie needs. It's made with lots of lemon, rice or orzo, and dill. Add garlic and cook for 1 min, stirring often, until fragrant. The classic avgolemono soup marries egg and lemon juice to create a luxurious soup that's actually shockingly simple to make. Let them sweat for 10 minutes. By submitting this form you agree to receive email marketing from gusto tv. Heat oil in a large soup pot over medium heat. In a large saucepan, bring 6 cups stock to a boil. Add leeks, onion, carrots, and pinch of salt; cover and cook 5 to 7 minutes, or until vegetables are softened, stirring often. Place 3 eggs in a bowl and whisk until frothy using a hand whisk or a mixer. This recipe make approximately 2 cups of sauce and will keep nicely, covered and refrigerated for up to two weeks. In a 5.5-quart Dutch oven, heat oil over medium-high heat. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. So once I figured out how to make a good vegetarian french onion soup I set my sites on making Vegetarian Avgolemono Soup. Greek Chickpea Soup is a vegetarian version of the traditional Greek Avgolemono using chickpeas in place of chicken. Step 2. This is a wonderful recipe for a hearty, yet refreshing, lemon orzo soup. Add onions, garlic, vegan chicken cubes, celery, and carrots. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Ladle soup into bowls and garnish with dill. Heat oil in large saucepan over medium heat. Spread on a baking sheet in an even layer. Add the chicken breasts and then lower to a simmer. Finally, add the cooked chicken back in . Cook over moderately high heat, stirring occasionally, until the fennel is tender and lightly caramelized, about 5 minutes. Instructions. 2 years ago . In a bowl put the ground meat, the rice, the onion, parsley, herbs, salt and pepper, as well as half the . Add the orzo and reduce the heat to a simmer. Vegeta - also known as vegetable stock powder/seasoning Salt, pepper, dried oregano, and parsley What is Avgolemono sauce and how it's made? leeks, white and light green parts only, chopped, vegetable base (such as Better Than Bouillon Seasoned Vegetable Base), All About Avgolemono, Everyone's Favorite Greek Egg-Lemon Soup, 20 Greek Easter Recipes That Taste Like Tradition. Mix starch with some of the remaining 1/2 cup of broth to make a paste, and then mix in the rest of the broth. Add carrots, celery, and onion; cook until Add water and bring to a boil. It's thickened with pured white beans for a texture similar to traditional Greek avgolemono soup, but 100% vegan! If you are adding the meatless chick's strips then use 12 cups of stock. This is classic French cooking at its finest. Vegan Cocotte | Easy Peasy Vegan Recipes 718 followers More information Vegan Avgolemono Soup (Greek Lemon Orzo Soup) 1 15-oz can garbanzo beans, rinsed 4 eggs, separated 2 lemons, juiced and zested Yield: 3-4 servings. Make sure that you continuously whisk the sauce whilst pouring the chicken broth. Season with salt and pepper. Add lemon juice. Fry onion, carrots, celery and garlic in oil until well cooked. Prepare the filling. Add the mixture back to the simmering saucepan. 1 quart vegetable broth 14 cup long-grain white rice 3 tablespoons nutritional yeast flakes (optional) 2 teaspoons tamari (optional) 1 cup unsweetened soymilk or 1 cup unsweetened almond milk 2 tablespoons cornstarch 14 teaspoon turmeric 13 cup finely chopped chicken-style seitan (homemade or storebought) Whisk the slurry into the simmering broth and continue whisking for 30 seconds to 1 minute until lightly thickened. Without peeling or removing ends (rinsing is ok if needed), roughly chop the squash, onion, parsnip, celery, and garlic. Our local Greek restaurant makes a wonderful one. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. In a cooking pot, add 2 tablespoons butter. Comes together quickly and makes for a very flavorful dinner! Simmer for 30 minutes until veggies are just soft. Bring it to a boil, reduce the heat, cover and simmer for 15 minutes or until the orzo is soft. Temper the egg mixture with the hot broth by whisking in a few spoonfuls at a time, then a ladle or so, until the egg mixture has been warmed through and heated without scrambling. Here you will find a whole lot of yummy recipes (mostly baking and dessert), positive body image promotion, telling it like it is, and the random things that make up my life. 1 cup long grain white rice. Vegetarian Avgolemono (Greek Lemon Soup) (adapted from Serious Eats) Make 4 big bowls of soup. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved, Chunky Vegetarian Vegetable Soup (Fast and Easy), All About Avgolemono, Everyone's Favorite Greek Egg-Lemon Soup. --Make Avgolemono--. Shredded chicken, rice, and a few simple vegetables are stirred into a silky smooth lemon-and-egg broth for a cozy balanced meal. Thanks for stopping by! If you love a good chicken and rice combo, this Greek Avgolemono soup is always a winner. Meanwhile, whisk eggs & lemon juice together in a bowl until frothy. Allow the pasta to cook, stirring occasionally . Working quickly, whisk the tempered egg mixture into the remaining hot broth. Step 5. (-) Information is not currently available for this nutrient. Add approximately 3-4 ladle worths of chicken broth. Your daily values may be higher or lower depending on your calorie needs. Working quickly, whisk the tempered egg mixture into the remaining hot broth. Add carrots, celery, and onion; cook until veggies soften and flavors have mingled, about 3 minutes. It's the promise that while the outside world is cold and brutal, every spoonful is pure bliss. Then, Prepare the avgolemono. Some recipes call for Orzo instead of rice. 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