I made soup today. Easy, fast soup. Like me. I did not invent the recipe. It comes to you and me from the July/August 2010 issue of Clean Eating magazine, and it's just lovely. And it's a fantastic shade of green, which is one of my favorite colors. I have only tasted this recipe directly after eating it, and it was immensely satisfying and spring-like. I can only imagine that, after sitting and allowing the flavors to mix and mingle overnight, the soup will transform into something even more incredible. I did not have tofu in the house, (the Eureka Wal-Mart didn't have tofu, but they did have fresh herbs) so to "make up" for it, I added a little bit of feta cheese to my bowl, and it tasted pretty yummy.
Ginger Pea Soup
Serves 4. Total time: 20 minutes
INGREDIENTS:
- 4 cups frozen peas
- 3 cups low sodium chicken broth (I like Swanson's)
- 2 tbsp green onion, diced
- 2 tsp miso (or low sodium soy sauce, which is the option I used)
- 2 tsp ginger root, coarsely chopped
- 1/2 cup basil leaves (about 24 leaves), coarsely chopped
- 2 oz firm light tofu, crumbled
INSTRUCTIONS:
1) Heat peas with broth in a medium sauce pot over medium heat. Cover and bring to a \boil, about 10 minutes. Add green onion, miso, ginger and basil. heat for about 1 minute, then remove pot from burner.
2) Carefully pour mixture into blender/food processor and puree until smooth, about 1 minute. An immersion blender also works well for this step. Pour into 4 bowls and top each with tofu, dividing evenly. Garnish with additional green onion or basil, if desired. Serve hot, room temperature, or chill and serve cold.
Nutrients per 1 cup serving:
Calories: 147 (OH YEAH)
Total Fat: 1.5 g.
Sat. Fat: 0.25 g.
Carbs: 22 g.
Fiber: 6 g. (WOO HOO)
Sugars: 0.5 g.
Protein: 11 g.
Sodium: 173 mg.
Cholesterol: 0 mg.
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