Coconut Curry Lime Soup
VeganLow-sodiumVegetarianOne DishHigh ProteinLunchStovetopSide DishesDairy-freeDinnerLunchDinnerGluten-freeSugar Conscious
Ingredients
- 3 cups low-sodium broth, your choice
- 1 bell pepper
- 1 medium sweet potato
- 2 cans (14 oz/398 ml each) cannellini beans, or white beans of your choice
- 1 pkg Coconut Curry Mussels Seasoning
- 4 cups warm water
- 2 cups dry pasta
- 1 pkg Mac & Cheese Seasoning
- 1⁄3 cup milk
- 2 tbsp butter, optional
- 2 pkgs (350 g each) extra firm tofu
- 1 tbsp Asian Stir Fry Seasoning
- 1 tbsp low-sodium soy sauce
- 1 tbsp extra virgin olive oil
- 1 tbsp corn starch
- 1⁄4 cup mayonnaise
- 2-3 tbsp sriracha, to taste
- 1 tbsp rice wine vinegar
- 3 cups rice, cooked
- 8 cups greens
- 1 cucumber, chopped
- 1 bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 4 green onions, sliced on the diagonal
- 1 can (14 oz/398 ml) light coconut milk
- 1⁄2 English cucumber
- 3 cups spinach
- 1⁄2 lime
Preparation
- In Multipurpose Pot set over high heat, add broth and cover.
- Meanwhile, dice pepper and sweet potato. Drain and rinse beans.
- To pot, add pepper, sweet potato, beans, seasoning, and coconut milk. Cover, bring to a simmer, and let cook for 10 min, or until sweet potatoes are tender.
- Meanwhile, dice cucumber.
- Remove pot from heat. Stir in spinach, one cup at a time, until wilted. Using 2-in-1 Citrus Press, squeeze in juice from lime.
- Ladle into bowls; serve with diced cucumber on top.
Epicure Products Used
Nutritional Information
Per serving: Calories 380, Fat 9 g (Saturated 5 g, 0 0 g), Cholesterol 0 mg, Sodium 260 mg, Carbohydrate 57 g (Fiber 15 g, Sugars 9 g), Protein 21 g.
Tips
Try prepared Nourish or Vegetable Broth for a tasty, sodium conscious base for this soup.
Perfectly Balance Your Plate
Serve with 2 cups leafy greens and 1 tbsp Epicure Salad Dressing, your choice.