INGREDIENTS
2 Tablespoons olive oil,. divided 5–6 cloves of garlic, chopped 1 small onion, chopped 1/2 cup fresh cilantro (or basil, if not a lover of cilantro), chopped 2 teaspoons paprika 4 cup vegetable broth, low sodium 1 15-ounce can chopped tomatoes, no added salt 1 4-ounce can diced chilies 1/4 teaspoon chili powder 2 cups Greek yogurt, nonfat, plain PREPARATION Place a medium skillet over medium-high heat. Add one tablespoon of olive oil and garlic and sauté until lightly browned. Remove garlic from pan and set aside. Add additional tablespoon of olive oil and onion to skillet. Sauté tender, about 6 minutes. Add paprika, broth, tomatoes, chilies and chili powder. Bring to a boil, reduce heat and simmer about 20 minutes. Slowly stir in yogurt and cook over low heat until heated through. Do not boil! Ladle into soup bowls and sprinkle with cilantro. Makes 6 1-cup servings
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THE REBELLIOUS RDAs a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect. Archives
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