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Inspired by a whiff of a fragrant fish soup in a San Francisco restaurant, Heidi Swanson created this simple and versatile vegetarian version.
1 | To make Soup: Bring 4 cups water to a boil in large saucepan.
2 | Meanwhile, blend cilantro, basil, mint, almonds, ginger, oil, honey, chiles, garlic, lemon zest, and salt in food processor 2 minutes, or until smooth paste forms, adding 1 to 2 Tbs. water (if necessary). Remove water from heat, and stir in Soup mixture. Season with salt, pepper, and lemon juice (if using). Serve Soup on
its own or with Accompaniments and Toppings (if using).
- Calories 123
- Carbohydrate Content 6 g
- Cholesterol Content 0 mg
- Fat Content 11 g
- Fiber Content 2 g
- Protein Content 2 g
- Saturated Fat Content 1 g
- Sodium Content 393 mg
- Sugar Content 3 g