Nutrition Information (per serving)
calories
95
protein
1 g
sodium
254 mg
carbohydrates
15 g
fat
2 g
fiber
2 g
cholesterol
0 mg
Servings
8 (¾ cup ea.)
Ingredients
1 Tbsp Ancho chili powder
1 tsp extra-virgin olive oil
1 cup diced yellow onions
2 cups fresh diced pineapple
2½ cups water
2½ cups vegetable stock
1 tsp fresh cilantro stems
1 Tbsp Mirin wine
1 tsp Worcestershire sauce
1 cup lite coconut milk
1 Tbsp cane sugar
½ tsp sea salt
2 Tbsp low-sodium Tamari sauce
For a lighter colored soup, do not caramelize the pineapple, just sauté until cooked through but not dark in color.
Instructions
- Toast chili powder in a toaster oven 3 to 5 minutes, or until golden.
- In a large saucepot over medium heat, sauté onions in olive oil until translucent. Add pineapple and sauté until slightly caramelized. Add toasted chili powder and stir to combine.
- Add water, vegetable stock and cilantro stems to the pot and bring to a simmer. Simmer for 30 minutes until liquids and solids are even. Remove from stove, cool slightly and puree mixture.
- Stir in remaining ingredients and serve.
For a lighter colored soup, do not caramelize the pineapple, just sauté until cooked through but not dark in color.
