The Negative Calorie Diet: Lose Up to 10 Pounds in 10 Days with 10 All You Can Eat Foods by DiSpirito Rocco

Author:DiSpirito, Rocco [DiSpirito, Rocco]
Language: eng
Format: azw3, epub
Publisher: HarperCollins
Published: 2015-12-28T16:00:00+00:00

Here’s a soup that can be rightly categorized as fusion cuisine. It blends mussel soup, traditionally a Mediterranean dish, with Asian influences to create a uniquely flavorful meal. Note that the recipe calls for a Japanese eggplant. Slender and softer in comparison with the Italian eggplant, this piece of heaven is actually a fruit related to berries. Its unique flavor makes it worth seeking out for this recipe.

METHOD

1.Put the oil in a large pot and place over medium-high heat. Add the eggplant and cook until browned. Push the eggplant to the side of the pot and add the curry powder, ginger, garlic, onions, and bell peppers and cook until softened, about 2 minutes.

2.Add the almond milk and bring to a simmer. Add the cleaned mussels, discarding any that are cracked or open; cover the pot; and bring to a simmer. Cook until the mussels have opened, about 3 minutes; discard any that do not open.

3.Divide the mussels equally among four deep soup bowls. Ladle some of the broth into each bowl. Garnish with the cilantro and serve with lime wedges.

PER SERVING

184 calories

7g fat

16.5g protein

9.7g carbohydrates

4g fiber

390mg sodium

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