Curried Bok Choy and Snow Pea Soup


Serves: 5
Total Calories: 183
Yield: 13 cups

Ingredients

2 teaspoons cumin
2 teaspoons coriander
1 teaspoon turmeric
1 teaspoon cardamom
2 teaspoons garam masala
pinch cayenne pepper
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1/3 cup minced garlic
pinch hing
1 tablespoon canola oil
1 cup scallion chopped
1 head bok choy chopped (6 cups)
1 eggplant cubed (4 cups)
1 tablespoon sesame seeds
9 cups hot water
2 cups whole snow peas washed
1/2 cup white rice
1 (16-ounce) can butter beans drained
1 teaspoon salt

Directions:

In a small bowl, mix the spices so they’ll be ready to add to the popping seeds.

In the bottom of a large soup pot, heat the seeds, garlic, and hing in the oil, while stirring, until the seeds pop. Add the mixed spices. Lower the heat, stir quickly, and cover the pot so the hot pepper doesn’t burn your eyes. Cook for 1 minute or less.

Add the scallions, bok choy, eggplant, sesame seeds, water, snow peas and rice. Bring to a simmer and cook for 15 minutes.

Add the beans and salt, return to a simmer, then turn off the heat. Leave covered until ready to serve.

Nutritional Facts:

Serves: 5
Total Calories: 183
Calories from Fat: 26

This Curried Bok Choy and Snow Pea Soup recipe is from the Soup's On! Cookbook. Download this Cookbook today.




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