Wednesday, June 27, 2012
Creamy Lemongrass Ginger Soup
Prepared Forbidden Rice, (optional)
1 quart vegetable broth, (chicken broth, opt)
1/2 cup celery, chopped
1/2 cup onion, chopped
2 garlic cloves, chopped
1/2 each red bell and yellow bell peppers, chopped
2 TBS lemongrass, grated
1 TBS ginger root, grated
1/3 cup vegetarian oyster sauce (regular oyster sauce, optional)
16 ozs Tofu, (firm) pureed
cilantro, handful, reserve some for garnish
baby spinach, (bag) fresh/rinsed.
salt and pepper, to taste
In large sauce pan add broth, celery, onions, garlic, peppers, lemongrass, ginger and oyster sauce. Simmer until all ingredients are soft (approx. 30 mins). Add pureed tofu, cilantro and spinach. Season with salt and pepper. Simmer for an additional 30 mins. Garnish with cilantro. Serve hot.
Note: Soup may be pureed with a hand blender before adding the spinach. Giving soup a more creamy texture.