Egyptian Tomato Soup - 10.1g Carbs, 2.2g Fiber, 4.6g Sugar
From: Weeknight Dinner Recipes from The Kitchn - This recipe is courtesy of Patti Londre.
Serves: 4
1 Tbsp unsalted butter or olive oil
1 medium yellow onion, finely chopped
1 clove garlic, minced
1 (4 oz jar) diced pimiento peppers
1 (14.5 oz can) diced tomatoes, with their juices OR 1 lb fresh tomatoes
1 (14.5 oz can) low-sodium chicken OR vegetable broth (or 2 cups homemade chicken or vegetable stock)
1/2 tsp chili powder
1/4 tsp paprika
1 lime cut into wedges
Salt and freshly ground black pepper
In a large stockpot over medium heat, melt the butter. Add the onion and garlic, and cook until soft, about 5 minutes. Add the pimientos and tomatoes, cover and cook gently over low heat for 10 minutes. Add the stock, chili powder, and paprika and cook for an additional 5 minutes.
Using an immersion blender, puree until almost smooth (or transfer to a food processor or blender and puree). Season with salt and pepper to taste. Serve with fresh lime wedges.
Servings: 4
Nutrition per Serving: 85 Calories, 4.4g Fat, 0.5g Saturated Fat, 0g Trans Fat, 49mg Sodium, 10.1g Carbs, 2.2g Fiber, 4.6g Sugars, 3.6g Protein
Posted by: chefgloria1030@yahoo.com
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