Tlapeno Soup -- Turkey
or Vegetarian
Servings: 2
Ingredients:
2 cups mushroom broth
1/2 cup avocado -- diced
1 cup turkey breast -- shredded
or
1 3/4 cup black soybeans, rinsed and drained
1/2 teaspoon ground cumin
1 teaspoon chili powder
1/2 cup cauliflower floweret
1/2 cup daikon -- diced
2 teaspoons lime juice
1/4 cup monterey jack cheese -- shredded
Simmer the broth, turkey (dark meat works too!) or soybeans,
vegetables and
spices together until the cauliflower and daikon are tender
(about 7 min.) If you're using all leftovers, just heat the
turkey and veggies through in the spiced broth.
Add the diced avocado to the soup. The
firmer the avocado, the more the cubes will hold their shape
in the broth, but if the fruit is very ripe, it will "melt"
into the broth and make it a little creamier.
Stir the grated cheese into the soup
and squeeze a bit of lime juice over each bowl just before
serving. If you like it spicier, stir in a bit of salsa verde
or your favorite hot sauce just before serving, too.
Yield: 2+1/2 cups
NUTRIENT INFORMATION WITH TURKEY:
Per Serving:
- 248 Calories
- 13g Fat (48.5% calories from fat)
- 25g Protein
- 7g Carbohydrate
- 2g Dietary Fiber
- 69mg Cholesterol
- 622mg Sodium.
NUTRIENT INFORMATION WITH BLACK
SOYBEANS (vegetarian)
Per Serving:
- 254 Calories
- 16g Fat (53.8% calories from fat)
- 16g Protein
- 15g Carbohydrate
- 9g Dietary Fiber
- 13mg Cholesterol
- 665mg Sodium.
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