Tuesday, November 3, 2009

Garlic Cider Vinegar Soup

Good soup for the sick, or to keep from getting sick—

1 Tbsp olive oil
all the cloves from a whole head of garlic, peeled and thinly sliced
salt
1 Tbsp Hungarian half-sharp paprika
1 Tbsp flour
1/2 cup cider vinegar
six cups stock or water
1 package frozen edamame, blanched and shelled
1 block extra-firm tofu, cubed

First, prep all ingredients as directed.

Heat oil in soup pot. Saute garlic with a bit of salt for a minute until just colored. Stir in paprika & saute for a few more minutes until toasted, then stir in flour and cider vinegar to make a smooth paste. Add stock or water and bring to a strong simmer. Add edamame and tofu and simmer until heated through, about five minutes.

You can eat this on its own, or over cellophane noodles or brown rice.

ETA: You know what would be really good in this soup, mushrooms. Thinly sliced, and sauteed along with the garlic with a tad bit more olive oil...

Per 1/2 recipe, 435 calories

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