Making this soup. I found the recipe on Xanga the other day and decided to try it. It doesn’t sound good at all, but it has all of my favorite flavors so I decided to try it anyway.
I added the calorie count. I am a little obsessive about that.
1 cup small dice celery – 17 Calories
2 cups small dice yellow or white onion – 100 Calories (only used 1)
olive oil – 120 Calories
1 x 28 ounce can of crushed tomatoes – 93 Calories
1 or 2 bay leaves
2 teaspoons oregano
pinch of cinnamon
cayenne pepper, ground black pepper and salt to taste
1 x 12 ounce can of light or regular coconut milk – 240 Calories
Finely chop onion and celery. Add a tablespoon or two of olive oil to a large stock pot and saute celery and onion until tender, about 7 to 10 minutes. Stir in oregano, cinnamon and whole bay leaf. Add can tomatoes. Turn up the heat and simmer for 5 minutes. Stir in can of coconut milk. Remove bay leaf. Blend with a hand held wand blender in the same pot or carefully transfer to a jar blender and blend until smooth. As hot liquids expand in a jar blender, fill the jar blender half way only. Blend in batches if necessary. Return to original pot if using a jar blender, otherwise keep warm on low heat until ready to serve. Season with cayenne pepper, salt and ground pepper to taste.