Asian-Inspired Cholesterol-Lowering Soup
A delicious and heart-healthy soup inspired by Asian flavors, designed to support a diet aimed at lowering high cholesterol.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 red bell pepper, diced
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 cup kale, chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sriracha (optional)
- Salt and pepper to taste
- Sliced green onions and cilantro for garnish
Instructions
In a large pot, heat olive oil over medium heat. Add onion, garlic, and ginger, sauté until fragrant.
Add carrots, celery, and bell pepper. Cook for 5 minutes until vegetables start to soften.
Pour in vegetable broth, diced tomatoes, and chickpeas. Bring to a boil, then reduce heat and simmer for 15 minutes.
Stir in kale, soy sauce, sesame oil, and sriracha. Cook for an additional 5 minutes.
Season with salt and pepper to taste.
Serve hot, garnished with sliced green onions and cilantro.
Estimated Nutrition
Per serving
| Calories | 200 |
| Protein (g) | 10 |
| Carbs (g) | 25 |
| Fiber (g) | 7 |
| Sugar (g) | 5 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 400 |
| Cholesterol | 0 |