dish
Curried Tomato Soup with Riso

8
Serves
141
Calories
16
Nutrients
12
Vitamins

Ingredients

1/2 pound white onion ,cut in 1/4" dice
1 tablespoon chopped garlic
2 teaspoons curry powder
1 tablespoon olive oil
1 16-ounce can diced tomatoes
4 cups rich vegetable stock or chicken stock
1 cup dry white wine
1/2 teaspoon finely minced ginger
1/4 teaspoon whole fennel seeds
1/8 teaspoon crushed red chili flakes
1/4 cup dry riso pasta , cooked al dente

Cooking Instructions

1. Add the onion, garlic, curry powder and oil to a stock pot and cook over moderate heat until just beginning to color.

2. Add the tomatoes, stock, wine, ginger, fennel seed and red chili flakes and simmer for 10 minutes. Adjust the seasoning with salt and pepper.

3. Just before serving, add the riso pasta and simmer for a few more minutes.

4. Serve in warm soup bowls.

Note: The riso pasta suggested here is pasta shaped like rice. Orzo or any other grain-shaped soup pasta can be used.

Serving Size: about 8 ouncess

Nutrition Information

Number of Servings: 8
Calories
141
Protein
3 g
Total Carbohydrate
16 g
Dietary Fiber
3 g
Soluble Fiber
1 g
Insoluble Fiber
2 g
Sugar
7 g
Total Fat
5 g
Saturated Fat
1 g
Monounsaturated Fat
3 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
1 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
8 %
Percent Calories from Carbohydrate
36 %
Percent Calories from Fat
27 %
Vitamin A
742 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
7 mcg
Vitamin C
28 mg
Vitamin D
0 IU
Folate
36 mcg
Vitamin E
1 IU
Vitamin K
8 mcg
Pantothenic Acid
0 mg
Calcium
36 mg
Iron
1 mg
Phosphorus
61 mg
Potassium
394 mg
Sodium
1173 mg
Zinc
0 mg