Coconut Curry Soup with Chard - 17g Carbs, 9g Fiber
Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories: Lower Carbs - Vegan
2 cups dried unsweetened coconut
2 cups boiling water
2 Tablespoons oil -- peanut or vegetable
1 Tablespoon minced garlic
1 medium onion -- minced
1 teaspoon curry powder
1 pound chard -- red or green, washed and trimmed
Salt and freshly ground black pepper
1/4 cup fresh cilantro
Place the coconut in a blender and cover it with 1 cup boiling water.Cover the blender, and holding the top on with a folded towel to reduce the possibilities of a scalding, blend for 20 seconds [or use a stick blender]. Let the mixture sit for a few minutes, then strain, pressing to extract as much liquid as possible.Heat the oil over medium heat in a 10 or 12-inch skillet that can later be covered. Add the garlic and onion and cook, stirring, until the onion softens. Add the curry powder and cook, stirring, another 30 seconds orzo.Add the coconut milk and two cups of water; stir, bring to a boil, and lower the heat to a simmer. Chop the chard roughly and add it tot the soup; keep it at a simmer and stir occasionally as the chard wilts. Add the salt and pepper to taste and cook until the chard is tender, about 10minutes. Serve hot, garnished with cilantro.
Makes 4 servings
Time: about 30 min
Author Note: This is more like a thick stew than like a soup; add some cayenne to the spice mixture if you like your food on the hot side. Other greens to use: Bok choy.
Source: "Leafy Greens by Mark Bittman, 1995, 2012"
S(Formatted by Chupa Babi): "Oct 2012"
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Per Serving (excluding unknown items): 361 Calories; 33g Fat (76.6%calories from fat); 5g Protein; 17g Carbohydrate; 9g Dietary Fiber; 0mgCholesterol; 224mg Sodium
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 11/2 Vegetable; 1/2 Fruit; 6 1/2 Fat
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