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Ingredientes
- 2 lrg aubergines
- 2 Tbsp. kosher salt
- 1 Tbsp. extra virgin olive oil
- 1 med yellow onion, minced
- 1 lb lean grnd turkey
- 4 c. chicken stock or possibly broth
- 2 c. water
- 1/2 c. grnd New Mexico mild red chile pwdr
- 1 tsp dry oregano
- 1 1/2 tsp grnd cumin
- 1 tsp grnd allspice
- 2 x cloves garlic, chopped
- 1 Tbsp. fresh parsley, minced
- 1/4 c. gold, (aged) tequila
- 8 x ripe tomatoes, peeled & seeded, with their juice
Direcciones
- Peel the aubergine and cut into cubes. Soak the cubes in water to cover with 2 Tbsp. coarse salt for 30 min. Drain under cool running water and reserve aubergine. Heat the oil in a large soup pot and saute/fry the onion and grnd turkey till the onion is soft and the turkey is lightly browned. Stir in the rest of the ingredients, cover, and bring to a boil.
- Reduce the heat and simmer over low heat for 1 hour. Ladle into individual soup bowls and serve.
- SERVING SUGGESTIONS: This is a great soup to build a vegetarian meal around. Serve with black bread spread with tahiNI (sesame-seed paste) and end the meal with fresh fruit.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 10 servings | |
| Calories 191 | |
| Calories from Fat 89 | 47% |
| Total Fat 9.98g | 12% |
| Saturated Fat 2.78g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 1750mg | 73% |
| Potassium 503mg | 14% |
| Total Carbs 10.57g | 3% |
| Dietary Fiber 4.0g | 13% |
| Sugars 5.64g | 4% |
| Protein 15.39g | 25% |
