An unexpected combo of ingredients makes this soup sweet, spicy and memorable. You can serve it over whole grain quinoa or with a side of mixed baby greens, like arugula.
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Half of a 20-ounce can of unsweetened pineapple rings in pineapple juice (not in syrup), with each ring cut into eight pieces
¼ cup raisins
3 sweet potatoes, cut into large cubes
1 can (15 ounces) of chickpeas, drained and rinsed
1 14-ounce block extra firm tofu, cubed
2 stalks of celery, chopped into half-inch wide pieces
1 medium-sized onion, diced
½ cup tomato sauce
2 cloves garlic, mashed
⅛ teaspoon nutmeg
⅛ teaspoon clove
¼ teaspoon cinnamon
¼ teaspoon black pepper
1 bay leaf
¼ teaspoon turmeric
¼ teaspoon shakes paprika
4 cups low-sodium chicken broth
¼ cup extra-virgin olive oil
- Sautee onion in ¼ cup extra-virgin olive oil in large pot.
- Into the same pot as the onions, add the pineapple, raisins, sweet potato, chickpeas, tofu, celery and tomato sauce.
- Add nutmeg, clove, cinnamon, black pepper, bay leaf, turmeric and paprika, as well as 2 mashed garlic cloves.
- Cover ingredients with 4 cups of low-sodium chicken broth and 4 cups of water, or until ingredients are completely submerged in water.
- Bring to a boil, and then turn heat to low and allow the soup to simmer for one hour, or until potatoes are cooked and can be pierced with a fork. Remove bay leaf before serving.
Makes 4 servings
Each serving contains:
Calories 530 (3 ¼ cup)
Total fat 20g
Saturated fat 2.5g
Trans fat 0g
Protein 20 g
Total carbohydrate 66g
Created by Talia Sukol for Cleveland Clinic Wellness