Papaya Soup

Tinola, a Philippine papaya soup, inspired me to create this. The few recipes I found didn’t have great reviews, so I revised one to make it vegetarian and to use some of my herbs and vegetables in my garden.

INGRIDIENT

2 tablespoons coconut oil

1 small onion, chopped

¾ cup red bell pepper, chopped

6 fresh chives, chopped

3 cloves garlic, minced

1 tablespoon chopped fresh rosemary

3 fresh sage leaves, chopped

2 teaspoons thinly sliced fresh ginger

1 small hot chile pepper (Optional)

1 (14 ounce) package firm tofu, drained and cut into 3/4-inch cubes

salt to taste

2 tablespoons vegetarian Worcestershire sauce

½ teaspoon lime juice

6 cups water

3 cubes vegetable bouillon

1 small green papaya, peeled and cut into chunks

1 bunch fresh spinach, trimmed

1 tablespoon fried onions, or to taste

DIRECTION

Step: 1

Heat coconut oil in a stockpot over medium heat; add onion, red bell pepper, chives, garlic, rosemary, sage, ginger, and chile pepper. Cook and stir until garlic is fragrant, about 1 minute. Add tofu to onion mixture; cook, stirring every 2 minutes, until tofu is golden brown, about 6 minutes. Season with salt.

Step: 2

Mix Worcestershire sauce and lime juice into tofu mixture. Stir water and bouillon together in a bowl until dissolved; pour over tofu mixture. Bring liquid to a simmer, add papaya, loosely cover stockpot, and simmer until papaya is tender yet firm to the bite, about 20 minutes.

Step: 3

Remove stockpot from heat, stir on spinach, cover, and allow to sit until spinach is wilted, 2 to 3 minutes. Ladle soup into serving bowls and top with fried onions.

NUTRITION FACT

Per Serving: 221 calories; protein 11.5g; carbohydrates 16.7g; fat 13.8g; sodium 330.2mg.

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