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Tlapeno
Soup -- Turkey or Vegetarian
Recipe
by: Patricia Steer
Servings:
2
- 2
cups mushroom broth
- 1/2
cup avocado -- diced
- 1
cup turkey breast -- shredded
or
1 3/4 cup black soybeans, rinsed and drained
- 1/2
teaspoon ground cumin
- 1
teaspoon chili powder
- 1/2
cup cauliflower floweret
- 1/2
cup daikon -- diced
- 2
teaspoons lime juice
- 1/4
cup monterey jack cheese -- shredded
Simmer
the broth, turkey (dark meat works too!) or soybeans, vegetables
and
spices together until the cauliflower and daikon are tender (about
7 min.) If you're using all leftovers, just heat the turkey and
veggies through in the spiced broth.
Add
the diced avocado to the soup. The firmer the avocado, the more
the cubes will hold their shape in the broth, but if the fruit is
very ripe, it will "melt" into the broth and make it a
little creamier.
Stir
the grated cheese into the soup and squeeze a bit of lime juice
over each bowl just before serving. If you like it spicier, stir
in a bit of salsa verde or your favorite hot sauce just before serving,
too.
Yield:
2+1/2 cups
NUTRIENT INFORMATION WITH TURKEY:
Per Serving:
248 Calories
13g Fat (48.5% calories from fat)
25g Protein
7g Carbohydrate
2g Dietary Fiber
69mg Cholesterol
622mg Sodium.
NUTRIENT
INFORMATION WITH BLACK SOYBEANS (vegetarian)
Per Serving:
254 Calories
16g Fat (53.8% calories from fat)
16g Protein
15g Carbohydrate
9g Dietary Fiber
13mg Cholesterol
665mg Sodium.
Reprinted
from CarbHealth Magazine January 2004. |
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