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Ingredientes
- 3 tsp extra virgin extra virgin olive oil
- 1 lrg yellow onion minced
- 1 tsp chopped garlic (about two cloves)
- 1 x leek carefully cleaned and minced
- 28 ounce stewed tomatoes with juice minced
- 1/4 c. sun-dry tomatoes minced or possibly 2 Tbsp. sun-dry tomato paste
- 1 sm warm green chile pepper (Kenyan) sliced thin
- 1/2 c. minced fresh Italian parsley
- 2 tsp finely minced fresh mint
- 1 1/2 c. plain lowfat yogurt or possibly lowfat sour cream from diary or possibly soy
Direcciones
- 1) Heat the extra virgin olive oil in open pressure cooker over medium heat. Saute/fry onion, garlic, and leek till onion softens. Add in stewed tomatoes, sun-dry tomatoes, chile, parsley, mint, and 1 c. water.
- 2) Seal cooker and bring to high pressure slowly. Lower heat and cook for 5 min. Reduce pressure quickly under cool running water. Fold in yogurt and serve.
- VariationAny Combination of the following ingredients can be used in this soup.
- Remove hard items like bay leaves, cloves, and cinnamon sticks before serving.
- 2 Tbsp. fresh thyme2 Tbsp. fresh marjoram1 Tbsp. dry oregano1 tsp. sugar1 bay leaves2 strips lemon zest1 whole clove1 small cinnamon stickSalt and freshly grnd black pepper
- Description: "Cream of tomato soup made with canned stewed tomatoes and sun-dry." Cuisine: "Vegetarian"
- NOTES : "This may be the most flavorful tomato soup you will ever have.
- The rich combination of spices make a warming conglomeration of flavors." (Original recipe calls for 3 Tbsp. extra virgin olive oil.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 6 servings | |
| Calories 109 | |
| Calories from Fat 41 | 38% |
| Total Fat 4.62g | 6% |
| Saturated Fat 1.66g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 371mg | 15% |
| Potassium 508mg | 15% |
| Total Carbs 14.86g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 9.36g | 6% |
| Protein 4.07g | 7% |
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