veggie soup from Marcus Samuelsson

  • Currently 4/5
surprisingly tasty combination of seemingly disparate flavours and very good for you! guess that's Samuelsson's signature: healthy with punches of flavour from all parts of the global food palate. almost like a taco soup with eastern influences. i would up the ginger because i like ginger.

actually thinking of combining this idea with the garlic soup recipe...mmmmm...

from Men's Journal, April 2012

yields: 4 servings
1/2 c orzo
2 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
2 -inch piece of ginger, peeled and minced
1 green chili pepper, chopped (ribs and seeds removed for less heat)
1 tbsp chili powder
1 tsp salt, or to taste
1 tbsp blond miso
2 tbsp mirin (sweet Japanese rice wine)
1 tbsp soy sauce
2 c spinach
2 tomatoes chopped
1 avocado, chopped
2 lemons, juiced
2 tbsp cilantro, chopped
1. bring 3 cups of salted water to a boil. add the orzo and cook until al dente, about 7 minutes. drain and set aside.
2. heat olive oil in a pot over medium heat. add onion, chili powder, ginger, chili, and garlic. sauté until the onion has softened, about 5 minutes.
3. add 4 cups of water, season with the salt, and bring to a simmer. stir in miso, mirin, and soy sauce; simmer for 10 minutes.
4. add the spinach, tomatoes, avocado, lemon juice, cilantro, and orzo. simmer until heated through.
Meal   LunchDish   Soup
Cooking Method   SimmerMain Ingredient   Vegetables
Prep Time   less than 15 minutesCooking Time   15 to 30 minutes
Features   Dairy-Free, Low-Calorie, Low-Fat, Vegan, Vegetarian

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