Update 12/12: I still LOVE this soup but apparently I am the only one. No one else here will eat it and extended family doesn't seem to like it either. Guess I won't make it unless I am REALLY hungry!
(Linda Fernandez via Colette Hokanson)
Madison & I loved this. Jason thought it was okay; Erin hardly tried it. The recipe suggested serving it over rice but we preferred it without.
1 T extra-virgin olive oil
1 1/2 c finely chopped red onion
1 1/4 c finely chopped green bell pepper (1 lg)
1/2 c chopped carrot (1 med)
1/2 c chopped celery (2 med)
3 garlic cloves, minced
2 T minced peeled fresh ginger (I used a dash of ground ginger)
1 T curry powder
1 (14 oz) can diced tomatoes, drained (or undrained)
1 bay leaf
4 c vegetable broth (I used chicken)
1 large sweet potato, peeled and cut into 1/2" pieces (about 12 oz)
1 1/2 c shelled edamame
1/4 c creamy or crunchy natural peanut butter or almond butter
1/4 c chopped fresh cilantro
1 (6 oz) bag baby spinach, torn into bite-sized pieces
1/2 t salt
ground black pepper
Heat oil in 4 qt saucepan over medium heat. Add onion, pepper, carrot and celery; saute until soft and translucent, about 5 minutes.
Add garlic, ginger and curry powder; saute until fragrant, about 1 minute (do not brown garlic). Add tomatoes and bay leaf. Cook, uncovered, until tomatoes are slightly reduced, about 3 minutes.
Add broth and sweet potatoes; bring to a boil. Reduce heat and simmer about 8 minutes. Add edamame and peanut butter; stir to combine. Add cilantro and spinach; cook until thoroughly heated and spinach wilts, about 2 minutes. Season with salt & pepper. Serves 8.
Per cup:
Calories: 190
Fat: 8g
Protein: 11g
Carbs: 21g
Fiber: 5g
No comments:
Post a Comment