Lou's Green Tomato Soup
I garden. At the end of the year I had a lot of green tomatoes whose blossom end had not blushed, thus they will never ripen. This is a recipe I created to use green tomatoes. This year I'll make a lot more and freeze it.
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INGREDIENTS
Nutrition- 3tablespoons grapeseed oil
- 1
- 1
- 2
- 1teaspoon coriander seed, ground
- 2
- 1 1⁄2
- 1
- 1
- 1⁄2
- 2cups chicken stock
- 1
- 1⁄2cup skim milk
- 1⁄2teaspoon salt
- 1⁄4cup nonfat yogurt
- 1⁄4
- 1
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DIRECTIONS
- Heat the oil in a large heavy pot over medium heat.
- Add the onions, garlic, ginger, coriander and cumin and cook, stirring, until the onions are soft and translucent, about 5 minutes.
- Add the tomatoes, pepper, potatoes, broth, chili pepper and sugar.
- Bring to a boil, reduce heat to low, and simmer, covered, for 30 minutes.
- Purée the soup in batches in a blender or food processor (the blender will give you a smoother purée).
- Return the soup to a pot and add the milk and salt.
- Heat to a simmer.
- Serve garnished with a dollop of yogurt, cashews, and cilantro leaves.
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