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Fall Foliage Lemongrass Soup

2 Tbsp Peanut Oil
1 Large Onion, thinly sliced
3 Tbsp Lemongrass, minced
3 Cloves Garlic, minced
1 Tbsp Fresh Ginger, minced
1lb Rutabaga, peeled and cut into 1/2″ pieces
3 Tbsp Low-sodium Soy Sauce
3 Cups Brussels Sprouts, quartered
1 Large Red Bell Pepper, cut into 1″ strips
1 Cup Cilantro Leaves, chopped
2 Tbsp Lime Juice

1: Heat 1 Tbsp of the oil in a large pot over medium-high heat. Add the onion and sauté until browned and softened.

2: Stir in the lemongrass, garlic and ginger, then sauté for 2 minutes.

3: Add rutabaga, soy sauce and 5 cups of water, then cover, bring to a boil and reduce to a medium-low simmer, for 30 minutes.

4: Heat remaining 1 Tbsp of oil in a skillet on medium-high. Add the Brussels sprouts and sauté for 5 minutes.

5: Add red pepper to the skillet and sauté for a further 3 minutes, or until soft.

6: Stir contents of skillet into the pot, with the soup. Add cilantro and lime juice, then season with salt and pepper.

Nutritional Value per serving (recipe makes 6 servings):
157 Calories
5g Protein
8.5g Fat (3g Saturated Fat)
18g Carbs
0mg Cholesterol
693mg Sodium
5g Fiber
9g Sugars