Better Nutrition - - EATING 4 HEALTH -

Serves 6 This creamy ve­gan soup is topped with crispy rice “crou­tons” laced with seaweed; we used crum­bled nori, but kelp or dulse flakes would work as well. 1 cup sushi rice 1 large shal­lot 2 gar­lic cloves 2 large Ja­panese sweet pota­toes, peeled and cubed ( about 2 ½ cups), or reg­u­lar sweet pota­toes cups veg­etable stock 1 15 oz. can co­conut milk 2 Tbs. red curry paste, or to taste ⅓ cup crum­bled toasted nori Sesame oil for fry­ing crou­tons

1. Rinse rice in colan­der un­til wa­ter runs clear, not milky. Com­bine rice with 1 ½ cups wa­ter in medium saucepan. Bring to a boil, re­duce heat, cover, and sim­mer 20 min­utes, un­til rice is ten­der and wa­ter is ab­sorbed. Re­move from heat, and let cool.

2 . While rice is cool­ing, com­bine shal­lots, gar­lic, sweet pota­toes, and stock. Bring to a boil, re­duce heat, and sim­mer 15 min­utes, un­til sweet pota­toes are soft. Stir in co­conut milk and red curry paste, and cook 2 min­utes longer. Trans­fer to blender or food pro­ces­sor, and purée un­til very smooth. Re­turn to pan to keep warm.

3. While soup is cook­ing, stir nori or other seaweed into rice. Form rice into 1- inch balls and flat­ten slightly. Heat sesame oil in large, heavy skil­let. Fry crou­tons 4– 5 min­utes per side, un­til golden.

4. To serve, di­vide soup among in­di­vid­ual serv­ing bowls. Top each with crou­tons, and serve im­me­di­ately.

Per serv­ing: 330 cal; 7g pro; 18g to­tal fat ( 14g sat fat); 40g carb; 0mg chol; 410mg sod; 3g fiber; 4g sug­ars

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