Today -- Green Tomatoes -- Green Tomato Soup With Ginger, Cilantro And Cashews

Green Tomato Soup with Ginger, Cilantro and Cashews

6 servings; approximate preparation time 25 minutes

1 tablespoon vegetable oil

1 medium onion, peeled and finely chopped

1 medium clove garlic, peeled and minced

4 medium green tomatoes, cored and coarsely chopped

6 medium tomatillos, coarsely chopped

1 yellow bell pepper, seeded and finely chopped

2 medium white potatoes, peeled and cut into small cubes

1 tablespoon grated fresh ginger

2 teaspoons ground cumin

1/2 teaspoon turmeric

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

2 cups vegetable broth

1 tablespoon honey

1/2 cup low-fat coconut milk

2 tablespoons minced cilantro

6 tablespoons chopped roasted cashews

6 tablespoons plain low-fat or non-fat yogurt

1. In a large pot heat the oil over medium heat. Add the onion and garlic; saute 5 minutes. Stir in the green tomatoes, tomatillos, bell pepper, potatoes, ginger, cumin, turmeric, cayenne, salt, broth and honey. Bring to a boil, reduce the heat and simmer 35 minutes. (If the soup seems too thick add a little water.)

2. Cool the soup slightly before pureeing in several batches in a food processor or blender.

3. Pour back into the pan and stir in the coconut milk. Stir in the cilantro and heat on low heat.

4. Garnish the soup with the cashews and yogurt.

Data per serving Calories 208 Protein 5g Fat 8g

Carbohydrates 30g Sodium 438mg Saturated fat 1g Monounsaturated fat 3g Polyunsaturated fat 2g Cholesterol 1mg Adapted from "Recipes from an American Herb Garden" by Maggie Oster.