veggie soup from Marcus Samuelsson

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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
Ingredients
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
 
Directions
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.
 
Categories:
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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