Easy light soup
A soup that is large on bright flavors and low carbohydrates on carbohydrates.
If you are mood with a lightweight, refreshing and low carbohydrate soup, you rejoice in this simple soup recipe that calls a ton of flavor but is completelycébec. This creamy icy icy soup uses all the flavor components we aspire to the heat of Mexican food of Serrano chiles and Ancho Chile's powder, cumin aroma and cilantro, and lemon juice zing. green. And the best of all, the cowravelable taste oflawyer.
Make a cream soup generally involves using milk or cream. But in this case, the creamery comes strictly lawyers, making this soup better for your heart and for your size. The cream is high in saturated fats, which can cause high levels of cholesterol. On the other hand, the grease found in the lawyer is mainly monosaturated, making it a better option for yourcardiovascular health. The lawyer is filled with other nutrients, and it is virtually free of sodium, sugar and cholesterol.
Mexican cream adds the final touch to the profile of the flavor of this soup. CREMA is essentially a slim spare cream available in the dairy section of most supermarkets. If you can not find it, crush it with a regular safe cream that you can extract with a little whole milk. And if you are sensitive or intolerant in dairy, you can make this soup without dairy leaving it completely. This will not compromise the creamery of the final product at all.
Nutrition:324 calories, 29 g of grease (5 g saturated), 758 mg of sodium, 14 g of sugar, 7 g of fiber, 2 g protein
6 servings
Ingredients
3 c. Soup extra virgin olive oil
1 small white onion, diced
2 Serrano chiles, tigles, seeded and chopped
3 cloves of garlic, chopped
4 farm ripe lawyers, divided by half and stitched
4 cups of chicken broth without added sugar
1/3 cup plus 2 tablespoons of fresh lime juice
1/3 cup of chopped fresh coriander
1 cup of water
1 C. Kosher salt tea
1 freshly ground black spoon
Cumin of 2 tbsp.
1/2 cup of pumpkin seeds
1/8 c. Chile Ancho powder tea
1/2 cup of Mexican cream
Jalapeño mined grame, optional
How to do it
1. In a medium stove, heat 2 tablespoons olive oil over medium heat. Add the onion, serrano chiles and garlic; Cook, stirring occasionally until the onion is slightly soft, about 2 minutes. Put aside.
2. Scoop the lawyer flesh in a large bowl; mash potatoes. Add the mixture jumped to the onion, the broth, 1/3 cup of lime juice, the cilantro, the water, the salt, the black pepper and the cumin. Transfer the mixture to a culinary robot; Mix up to smooth consistency. Pour a fine-mesh filter into a large bowl. Cover and cool at least 20 minutes.
3. In a large pan, heat the 1 tablespoon of olive oil with a medium heat. Add the pumpkin seeds and cook until they start with pop and are slightly grilled, about 3 minutes. Add the remaining 2 soup spoons and chili powder. Cook and stir until the lime juice is completely evaporated. Let cool.
4. Serve, divide the soup among 6 bowls. Sprinkle with crema and high with pumpkin seeds. Garnish with Jalapeño Chopped, if you use.
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