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Wednesday, May 23, 2012

Spicy Thai Soup

Spicy Thai Soup
Makes 6 1-cup servings

What a delicious way to enjoy healthy green vegetables!

1 tablespoon finely chopped fresh ginger
4 cups Vegetable Broth
2 teaspoons minced garlic
1/2 - 1 jalapeno pepper, seeded and finely chopped (or more to taste)
1 cup sliced mushrooms
1 cup bite-size broccoli florets
1 cup packed finely chopped bok choy
1 green onion, finely chopped, including top
1 tablespoon finely chopped fresh cilantro

1. Mix broth, ginger, garlic, and jalapeƱo pepper in a pot and bring to a boil.

2. Add mushrooms and simmer 2 minutes.

3. Add broccoli and bok choy. Simmer until broccoli is tender but still bright green and crisp, 3 to 4 minutes. Do not overcook.

4. Stir in green onion and cilantro. Serve immediately.

Per 1-cup serving

Cal.: 59; Fat: 0.8 g; Sat. Fat: 0.1 g; Cal. from Fat: 12.4%; Chol.: 0 mg; Prot.: 3.2; Carb.: 10.8 g; Sugar: 1.3 g; Fiber: 2.8 g; Sod.: 152 mg; Calcium: 43 mg; Iron: 1.3 mg; Vitamin C: 17 mg; Beta Carotene: 914 mcg; Vitamin E: 0.5 mg

Source: Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.; recipe by Jennifer Raymond, M.S., R.D.

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