Saturday, February 19, 2011

Pineapple Soup

This is a soup that works wonders for the ailing body during flu season. It is fresh, full of vitamin C, protein, minerals, enzymes and is absolutely delicious. Plus it’s easy to make and light so as not to burden the digestive system.

Pineapple Soup

1 litre chicken broth, (extra points if you’ve made your own)
1 half chicken breast, sliced thin
½ pineapple, cut into chunks
½ white onion

1 tspn Chinese 5 spice
½ tspn chili flakes
1 tspn chili oil
1 tspn sesame oil
½ tspn rice vinegar
1 tspn black sesame seeds

½ tspn fresh ginger juice (pressed through garlic press)

2 cloves pressed garlic

1 dozen cherry tomatoes, halved
12 leaves of Thai basil, torn
½ C bean sprouts, per serving
Fresh lime

Over low heat, slowly cook chicken in broth.
At the same time, add pineapple, onion, spices, oil & vinegar, ginger & garlic.
Cook below a simmer for 20 minutes, until onions are soft.
Add tomatoes, cook another 5 minutes.
Serve in large bowl, with basil, sprouts and lime on side. Garnish as desired.

A variation of this, including lemongrass and coconut milk would be good too.

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