Fourgraintomatosoupwithgreens Recipes

LOU'S GREEN TOMATO SOUP

Steps:

• Heat the oil in a large heavy pot over medium heat.
• Add the onions, garlic, ginger, coriander and cumin and cook, stirring, until the onions are soft and translucent, about 5 minutes.
• Add the tomatoes, pepper, potatoes, broth, chili pepper and sugar.
• Bring to a boil, reduce heat to low, and simmer, covered, for 30 minutes.
• Purée the soup in batches in a blender or food processor (the blender will give you a smoother purée).
• Return the soup to a pot and add the milk and salt.
• Heat to a simmer.
• Serve garnished with a dollop of yogurt, cashews, and cilantro leaves.

FOUR-GRAIN TOMATO SOUP

Steps:

• Heat the oil in a soup pot. Add the onions and sauté over medium-low heat for 5 to 8 minutes, until translucent.
• Add all the remaining ingredients except the dill, salt, and pepper. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 1 hour, stirring every 15 minutes or so.
• If the soup is too thick, adjust the consistency with more water as needed, and return to a gentle simmer. Stir in the dill and season with salt and pepper. Simmer gently for 15 to 20 minutes longer, or until the grains and vegetables are completely tender. Discard the bay leaves.
• Serve at once, or if time allows, let the soup stand off the heat for an hour or two, then heat through before serving. This soup thickens quite a bit as it stands. Add water and adjust the seasonings as needed.
• Per serving:
• Calories: 193
• Total fat: 4g
• Protein: 6g
• Fiber: 6g
• Carbohydrate: 37g
• Cholesterol: 0mg
• Sodium: 55mg