Kale Soup with Soy and Lime - 4 pts plus; 19g Carbs, 3g Fiber
Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) - Lower Carbs - Veggie
2 tablespoons peanut oil
1 cup minced fresh onion
1 pound kale -- washed and trimmed
2 Tablespoons minced garlic
6 cups stock -- chik'n or vegetable
1 tablespoon soy sauce
salt to taste
1 fresh jalapeno peppers -- optional, deveined, seeded, minced
1 lime -- cut into wedges
Heat the oil in a large pot over medium heat. Add the onion and cook,stirring occasionally, until it begins to brown. While it is cooking, remove and discard any thick stems from the kale and chop the rest.When the onion is tender and golden, add the garlic. Cook a minute or two and add the stock. Bring to a boil, lower the heat, add the soy sauce, and taste for salt; add some if necessary. Add the kale to the simmering broth and cook until it is tender, about 10 minutes. Correct the seasoning (you may prefer to add more soy sauce rather than more salt) and serve, passing the minced jalapeno and pieces of lime.
Makes 4 servings
Time: about 20 minutes
Author Note: Another Asian-spiced soup that is fast and really delicious.Use fish sauce (nuoc mam) instead of soy sauce if you have some.Other greens to use: Bok choi, broccoli raab, collards, mustard, or turnips.
Source: "Leafy Greens by Mark Bittman, 1995, 2012"
S(Formatted by Chupa Babi): "Oct 2012"
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Per Serving (excluding unknown items): 146 Calories; 8g Fat (42.4%calories from fat); 5g Protein; 19g Carbohydrate;
3g Dietary Fiber; 0mgCholesterol; 308mg Sodium
Exchanges: 3 1/2 Vegetable; 0 Fruit; 1 1/2 Fat
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