Creamy Lemongrass and Ginger Soup
This rich and creamy vegetarian lemongrass and ginger flavored soup is perfect for cold winter days.
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Servings4
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Prep Time10 Min
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Cook Time50-60 Min
Cooking Directions
- In blender, blend together tofu, broth and spinach.
- In large sauce pan add broth, celery, onions, garlic, peppers, lemongrass, ginger and oyster sauce.
- Simmer until all ingredients are soft (approx. 30 mins), but be careful NOT to boil your mixture.
- Add cilantro and season with salt and pepper.
- Simmer for an additional 20-30 minutes.
- Garnish with cilantro and serve with rice.
Original recipe created by Linda Bonwill.
Ingredients
- 1 pkg. House Foods Firm Tofu, drained and puréed
- 1 quart vegetable broth (optional: chicken broth)
- ½ cup celery, chopped
- ½ cup onion, chopped
- 2 cloves of garlic, minced
- ½ red bell pepper, chopped
- ½ yellow bell pepper, chopped
- Baby spinach, (bag) fresh/rinsed
- 2 Tbsp. lemongrass, grated
- 2 Tbsp. ginger root, grated
- ¼ cup lime juice
- ⅓ cup vegetarian oyster sauce (optional: regular oyster sauce)
- Handful of cilantro, chopped
- Salt and Pepper to taste
- To Serve: Can be served over rice
Nutrition
| 4 servings | |
| Amount per serving | |
| Calories | 70 |
| % Daily Value* | |
| Fat 1g | |
| Saturated Fat 0g | |
| Cholesterol 0mg | |
| Sodium 1330mg | |
| Carbohydrates 13g | |
| Fiber 3g | |
| Sugar 3g | |
| Protein 4g | |
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