| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
Vegan |
Veglife1 |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Pumpkin or winter squash |
|
|
Peeled; seeded, and cubed |
| 4 |
c |
Vegetable stock or water |
| 6 |
|
Scallions; roughly chopped |
| 1 |
|
Fresh red chile; (optional) |
| 1 |
|
2 inch piece lemongrass |
|
|
Stems from 1/2 bunch cilantro |
| 1 |
c |
Lite coconut milk |
| 2 |
|
Limes; Juice of |
|
|
Salt and pepper; to taste |
| 2 |
|
Limes; zest of, finely |
|
|
; grated |
| 1/2 |
ts |
Minced garlic |
| 1/4 |
c |
Chopped cilantro |
INSTRUCTIONS
CILANTRO GREMOLATA
Makes 6 servings
Remove the leaves from the cilantro and leave the stems to flavor the
soup. Tie the stems together for easy retrieval from the pot. Chop
the leaves for the gremolata.
1. In a large pot combine pumpkin, stock, scallions, chile,
lemongrass, and cilantro stems. Over high heat, bring to a boil,
reduce heat, cover, and simmer until pumpkin is very render, 15 to 20
minutes.
2. Discard lemongrass, cilantro, and chile, if using. In blender or
food processor puree soup, in batches, until smooth.
3. Return puree to pot. Stir in coconut milk (reserve some for
garnish, if desired), lime juice, salt, and pepper. Heat to desired
temperature.
4. In a small bowl, combine lime zest, garlic, and cilantro. Pour
soup into bowls and top with gremolata.
VEGAN
PER SERVING: 64 CAL (49% from fat), 1g PROT. 3g FAT. 8g CARB, 190mg
SOD, 0mg CHOL. 2g FIBER
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.
Recipe by: Veggie Life Magazine, November 1998, page 48
Converted by MM_Buster v2.0l.
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