Ginger Pea Soup
This hot or cold soup takes less time to prepare than it takes to watch a sitcom. A touch of miso adds a nutty, salty element to the mix and teams up with firm light tofu to pack in the protein.
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Ingredients
4 cups frozen peas (do not thaw)
3 cups low-sodium chicken broth
2 tbsp green onion, diced
- Tip:
2 tsp ginger, coarsely chopped
½ cup Thai basil leaves (about 24 leaves), coarsely chopped
2 oz firm light tofu, crumbled
Preparation
1. Heat peas with broth in a medium sauce pot over medium heat. Cover and bring to a boil, about 10 minutes. Add green onion, miso, ginger and basil. Heat for about 1 minute, then remove pot from burner.
2. Carefully pour mixture into blender and purée until smooth, about 1 minute.
(Caution: Mixture will be hot.) Pour into 4 bowls and top each with tofu, dividing evenly. Garnish with additional green onion or basil, if desired. Serve hot, at
Nutrition Information
- Serving Size 1-cup
- Calories 147
- Carbohydrate Content 22 g
- Cholesterol Content 0 mg
- Fat Content 1.5 g
- Fiber Content 6 g
- Protein Content 11 g
- Saturated Fat Content 0.25 g
- Sodium Content 173 mg
- Sugar Content 0.5 g