Very heathful, delicious soup from adapted from Perricone Diet
1. Heat olive oil in a dutch oven over medium heat. Add onion, bell pepper, and celery and saute until soft and translucent, about 5 minutes.
2. Add garlic, ginger, and curry powder and saute until fragrant; do not brown garlic. Add tomatoes and bay leaf and cook, uncovered, until tomatoes are slightly reduced, about 3 minutes.
3. Add the broth and bring the mixture to a boil. Reduce heat to low and whisk in almond butter until blended. Add edamame and cook until heated through, about 2 minutes. Stir in spinach. Season with salt and pepper.
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Serving Size: 1 Serving (1000g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1852 | ||
Calories from Fat: 1145 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 127.2g | 170 % | |
Saturated Fat 35.6g | 178 % | |
Monounsaturated Fat 52.6g | ||
Polyunsanturated Fat 26.9g | ||
Cholesterol 613.3mg | 189 % | |
Sodium 642.1mg | 22 % | |
Potassium 2164.1mg | 57 % | |
Total Carbohydrate 11g | 3 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 7g | ||
Protein 157.7g | 225 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1852
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