Creamy Thai "Jewel Yam" Soup with Pistachio Pesto
This beautifully orange-coloured soup studded with fresh pistachio pesto has tons of eye appeal and fabulous taste. The high-fibre jewel yams are loaded with cancer-fighting vitamin C. Our creamy soup is chock full of anti-inflammatory ingredients that will satisfy the taste buds and soothe the stomach. The Pistachio Pesto is a wonderful accompaniment.
Soup
7 cups (1.75 L) distilled water 2 - 14 oz (398 mL) cans coconut milk 1 small onion, diced 3 Tbsp (45 mL) peeled minced ginger 2 kaffir lime leaves 1 lime, halved 1 stalk lemon grass 3 large jewel yams, peeled and diced, about 3 cups (750 mL) 1 1/2 Tbsp (22 mL) Thai red chili paste 1 to 2 Tbsp (15 to 30 mL) light miso paste 1 Tbsp (15 mL) wheat-free tamari 1 lime, cut into wedges
Pistachio Pesto*
1/2 cup (125 mL) minced cilantro 1/4 cup (60 mL) minced mint 1/3 cup (80 mL) pistachio nuts, lighted toasted 2 Tbsp (30 mL) coconut oil, melted 1 Tbsp (15 mL) lime juice
Combine water, coconut milk, onion, ginger, and kaffir lime leaves in large stockpot with tight-fitting lid. Cut lime in half and squeeze juice into pot. Add squeezed lime halves. Flatten lemon grass with flat side of knife and add. Bring to a gentle boil. Reduce heat to simmer. Cover and simmer for 45 minutes for flavours to blend.
Remove lid and, using slotted spoon, sieve out kaffir lime leaves, lime halves, and lemon grass. Add jewel yams. Bring to a gentle boil and reduce heat. Simmer covered for about 15 minutes or until yams are tender.
Remove from heat. Using hand-held immersion blender, purée mixture until smooth and creamy. Whisk in chili paste, miso, and tamari. Add more tamari to taste, if you wish. Strain through fine-meshed sieve.
Combine pesto ingredients in mini food processor. Whirl until blended and creamy.
Serve soup in bowls with a swirl of pesto and a lime wedge on the side.
Serves 8.
* Alternatively, top soup with chopped green onions and cilantro.
Each serving contains: 198 calories; 3 g protein;12 g total fat (9 g sat. fat, 0 g trans fat); 22 g total carbohydrates (2 g sugars, 3 g fibre); 267 mg sodium
source: "Cancer Fighting Foods", alive #378, April 2014
Creamy Thai "Jewel Yam" Soup with Pistachio Pesto
Directions
READ THIS NEXT
SEE MORE »
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Roasted Cauliflower with Pecan Date Crumble
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
Creamy White Bean Pasta
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
Vegan Queso Dip
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.