Appetizers / Soups / Salads

Thai Ginger Soup with vegetables takes 20 minutes to prepare.

Thai Ginger Soup with vegetables takes 20 minutes to cook.

Thai Ginger Soup with vegetables makes 6 servings.

The ingredients for Thai Ginger Soup with vegetables are:

2 tbsp. of olive oil
1 block of firm Tofu, drained; chopped up into 1 inch cubes
2 cups of clean and halved Peas, edible-podded, raw (Snowpeas, Sugar snap peas)
1 cup onion chopped
Celery 1 cup chopped or 3 stalk
Carrot - raw, chopped, 1 cup
1 tsp. ground tumeric
1/2 c of Skippy peanut butter
2 cartons (8 cups) Swanson Thai Ginger Flavor Infused Broth
1.5 cups of chopped baby Swiss chard, or any other "baby" green such as spinach or Kale.

Here is how you make Thai Ginger Soup with vegetables:

Add olive oil to a large soup pan.Put the diced onion, carrot and celery into the pan and start to saute for 1 min. Add the tumeric and stir together. If needed, add 1/4 cup of the broth to the onion, carrot, tumeric, & celery mix to keep it from sticking.Saute all for about 5 minutes.Add both cartons of broth.Bring to a boil. Then turn down the heat to a simmer.Add tofu and peas, and bring back to a simmer.Once simmering, add the baby greens and cover the pot so they will soften and float down into the broth.Give it a stir, check for seasonings, and serve in a soup bowl.Serving Size: Makes 6, 1.5 cup servings - more or lessNumber of Servings: 6Recipe submitted by SparkPeople user MARTHAB128.

The nutritional information for Thai Ginger Soup with vegetables is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 162.6

• Total Fat: 7.7 g
• Cholesterol: 0.0 mg
• Sodium: 1,168.4 mg
• Total Carbs: 16.9 g
• Dietary Fiber: 3.7 g
• Protein: 7.6 g

Thai Ginger Soup with vegetables is Asian cuisine.