Next Generation Life Fitness

Curried Tomato Soup with Riso

Preptime: 20 min.
Cooktime: 20 min.

Calories: 141
Carbs: 16g
Fat: 5g
Fiber: 3g
Protein: 3g
Satfat: 1g
Sodium: 1173mg

Ingredients:
1/2 pound white onion, cut in 1/4" dice
1 tablespoon chopped garlic
2 teaspoons curry powder
1 tablespoon olive oil
1 16-ounce can diced tomatoes
4 cups rich vegetable stock or chicken stock
1 cup dry white wine
1/2 teaspoon finely minced ginger
1/4 teaspoon whole fennel seeds
1/8 teaspoon crushed red chili flakes
salt to taste
freshly ground black pepper
1/4 cup dry riso pasta, cooked al dente

Directions:
1. Add the onion, garlic, curry powder and oil to a stock pot and cook over moderate heat until just beginning to color.

2. Add the tomatoes, stock, wine, ginger, fennel seed and red chili flakes and simmer for 10 minutes. Adjust the seasoning with salt and pepper.

3. Just before serving, add the riso pasta and simmer for a few more minutes.

4. Serve in warm soup bowls.

Note: The riso pasta suggested here is pasta shaped like rice. Orzo or any other grain-shaped soup pasta can be used.