JAPANESE PUMPKIN AND TOFU SOUP


INGREDIENTS

  • tablespoons unsalted butter
  • medium yellow onions, diced
  • medium carrots, peeled and cut into 1/4-inch rounds
  • medium celery, cut into 1/4-inch slices
  • cloves garlic, minced
  • tablespoon tomato paste
  • cups (48 ounces) low-sodium chicken or turkey broth
  • cups cooked, diced turkey meat
  • bay leaves
  • sprig fresh thyme
  • 1/4 cup coarsely chopped fresh parsley leaves

DIRECTIONS
  1. Melt the butter in a Dutch oven or large pot over medium heat. Add the onions, carrots, celery, and garlic and cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the tomato paste, stir to coat the vegetables, and cook for 1 minute more.
  2. Add the broth, turkey, bay leaves, and thyme, and stir to combine. Bring to a boil, then reduce the heat and simmer for 30 minutes. Stir once more and ladle the soup into bowls. Top with the parsley and serve.

Recipe source: thekitchn

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