Ingredients with Measurements:
- 1 cup of chopped saltwort
- 1 cup of chopped tomatoes
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and garlic, and sauté until the onion is translucent.
3. Add the chopped saltwort and tomatoes, and cook for 5 minutes.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat and let the soup simmer for 15 minutes.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 110
Fat: 5g
Carbohydrates: 14g
Protein: 3g
Fiber: 3g
Substitutions for ingredients:
- Saltwort can be substituted with spinach or kale.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add a can of drained and rinsed chickpeas for added protein.
- Top with croutons or grated Parmesan cheese for added texture.
Tips and tricks:
- Be sure to rinse the saltwort thoroughly before using to remove any excess salt.
- Use a blender or immersion blender to achieve a smooth and creamy texture.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat on the stove over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a sprig of fresh herbs on top.
Garnishes:
Fresh herbs, croutons, grated Parmesan cheese
Pairings:
Crusty bread, grilled cheese sandwich
Suggested side dishes:
Mixed green salad, roasted vegetables
Troubleshooting advice:
If the soup is too thick, add more vegetable broth to thin it out.
Food safety advice:
Be sure to thoroughly rinse the saltwort to remove any excess salt.
Food history:
Saltwort is a type of sea vegetable that has been used in traditional Korean cuisine for centuries.
Flavor profiles:
Salty, savory, and slightly tangy.
Serving suggestions:
Serve as a light lunch or dinner.
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