Thai garlic soup (katzen)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Minced garlic; or more |
| 2 | tablespoons | Peanut oil |
| 6 | cups | Fat-free chicken broth; or water |
| 4 | teaspoons | Soy sauce; to taste |
| 1 | teaspoon | Salt; or less |
| 3 | cups | Cabbage; coarsely shredded |
| 2 | mediums | Carrots; diagonal 1\" pieces |
| 1 | Stalk celery; chopped | |
| A few mushrooms; sliced | ||
| Crushed red pepper; to taste | ||
Directions
OPTIONALS
GARNISH
Use light hand with garnish to get an intriguing and subtle touch.
In a deep saucepan or Dutch oven saute the garlic in oil over medium heat until it starts to turn brown. (This will take only a few minutes.) Add remaining ingredients, and bring to a boil. Lower the heat and simmer, covered, about 10 minutes, or until all the vegetables are tender. Taste and adjust seasonings. Serve immediately or store for reheating later.
(Unlike may other soups, this one is not delicate, and reheats readily.) PER SERVING: Calories, 80; Protein, 2 g; Carbohydrates, 9 g; Fat, 5 g; Sodium, 663 mg; Cholesterol, 0 mg; Dietary Fiber, 2 g.
CREDITS: (1988) Recipe from STILL LIFE WITH MENU by Mollie Katzen © 1988, at Ten Speed Press. [www] Recipe from COMPUCOOK.com Culinary America Series. Edited for MasterCook by PATh (1997).
Recipe by: Still Life with Menu / Mollie Katzen (1988)