Spicy Green Soup
Inspired by a whiff of a fragrant fish soup in a San Francisco restaurant, Heidi Swanson created this simple and versatile vegetarian version.
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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.
Ingredients
Soup
- 11/4 cups packed cilantro leaves and tender stems
- 3/4 cup packed fresh basil leaves
- 1/4 cup lightly packed mint leaves
- 1/2 cup sliced almonds
- 1 2-inch-piece fresh ginger, peeled and sliced
- 3 Tbs. olive oil
- 1 Tbs. honey
- 2 small serrano chiles, stemmed
- 3 cloves garlic, peeled
- 1 tsp. grated lemon zest
- 1 tsp. salt
Accompaniments (optional)
- White beans
- Poached eggs
- Soba noodles
- Brown rice
Toppings (optional)
- Toasted almonds
- Lemon wedges
- Roasted mushrooms and vegetables
- Black olives
- Chopped green onions
Preparation
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).
Nutrition Information
- 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