Spiced Garden Green Soup (Vegetarian)
Recipe: #1407
October 25, 2011
Categories: Orange, Tomato, Onions Spinach, Southwest, Low Calorie, Vegetarian, Vegetarian Dinner, more
"Healthy, Low-Calorie, Lowfat, Low-carb, Flavorful, Vibrant soup. I decided to try to make a Healthy Vegetarian option soup that would be light and refreshing for the Summer. The ingredients in green curry paste were a perfect spicy match for green vegetables. Most soups like this would have coconut cream in them but I didn't want the calories and it is wonderful without it."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (455.9 g)
- Calories 208.5
- Total Fat - 8.5 g
- Saturated Fat - 3.7 g
- Cholesterol - 0 mg
- Sodium - 210 mg
- Total Carbohydrate - 30.3 g
- Dietary Fiber - 6.3 g
- Sugars - 5.7 g
- Protein - 6.2 g
- Calcium - 124 mg
- Iron - 2.9 mg
- Vitamin C - 32.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat oil in a large pot over medium low heat. Add onion, celery and bell pepper and saute for 10 minutes until softened.
Step 2
Add zucchini, garlic, chili paste, and ginger and saute for 2 minutes.
Step 3
Add water, bouillon, lime zest, and honey and bring to a boil, reduce heat, and simmer for 10 minutes.
Step 4
Stir in spinach and 1/2 cup cilantro, heat through and puree with an immersion blender or in batches in a blender.
Step 5
Stir in peas and garbanzo beans and heat through. Remove from heat.
Step 6
Stir in fresh tomatoes, lime juice, orange juice, 1/2 cup cilantro and green onions.
Step 7
Serve hot, warm or chilled. * If you're craving creaminess add a dollop of nonfat yogurt or stir it into the soup. If you would like it thicker, puree some peas or garbanzo beans into it. This would be great with grilled chicken breast or shrimp too. To make it heartier you could also add corn and serve it over cooked brown rice. You could also go all green and use green tomatoes or tomatillos.
Tips
No special items needed.
1 Reviews
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