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Delight Gluten Free - - Indulge - De­light­g­luten­free

YIELD: 4 SERV­INGS GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE

This spicy soup is good on its own or with top­pings like crum­bled queso blanco cheese.

2 pounds tomatil­los, husks re­moved, diced 2 ta­ble­spoons un­salted but­ter 1 tea­spoon ground cumin ½ tea­spoon minced dried chipo­tle pep­per ¼ tea­spoon salt 2 cups chicken stock 1 cup diced av­o­cado ¼ cup diced radish Gar­lic olive oil Cilantro, chopped

1. Peel husks from tomatil­los, rinse well and dice.

2. Place a large pot on a burner, add the but­ter, cumin and chipo­tle and turn heat to medium.

3. When but­ter has melted and spices are fra­grant, add the chopped tomatil­los to the pot and sprin­kle with the salt. Pour in the stock and stir to com­bine. Bring soup to a sim­mer and let cook for 15 min­utes.

4. Re­move from heat and let cool for about 10 min­utes. Then, place mix­ture in a blender and blend on high for 30 sec­onds, un­til in­gre­di­ents are smooth.

5. Place a fine mesh strainer over a bowl and pour the soup into the strainer to catch the seeds.

6. To serve, di­vide the soup into 4 bowls and top each bowl with ¼ cup av­o­cado, 1 ta­ble­spoon radish and de­sired amount of gar­lic olive oil and cilantro.

NUTRI­TION PER SERV­ING: CALO­RIES: 280, FAT: 25G, SAT­U­RATED FAT: 6G, CHOLES­TEROL: 15MG, SODIUM: 660MG, CAR­BO­HY­DRATES: 14G, FIBER: 4G, SUG­ARS: 7G, PRO­TEIN: 3G

JULY - AU­GUST 2015

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