Coconut Curry Lime Soup

20 min

4 servings

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.

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.

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.