Asian-Inspired Vegetable Soup for Lowering Cholesterol
A heart-healthy Asian-inspired vegetable soup designed to support a diet aimed at lowering high cholesterol. This soup is rich in soluble fiber, plant-based proteins, and healthy fats, while avoiding saturated fats, cholesterol, and refined sugars.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 cup sliced carrots
- 1 cup chopped broccoli
- 1 cup sliced mushrooms
- 1 cup chopped kale
- 1 block (14 oz) firm tofu, cubed
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sriracha sauce (optional)
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
In a large pot, heat olive oil over medium heat. Add onions, garlic, and ginger, and sauté until fragrant.
Add vegetable broth, diced tomatoes, carrots, broccoli, mushrooms, and kale to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
Add tofu, soy sauce, sesame oil, sriracha sauce (if using), salt, and pepper. Simmer for another 5 minutes.
Taste and adjust seasoning if needed. Serve hot, garnished with chopped green onions.
Estimated Nutrition
Per serving
| Calories | 180 |
| Protein (g) | 6 |
| Carbs (g) | 25 |
| Fiber (g) | 8 |
| Sugar (g) | 6 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 400 |
| Cholesterol | 0 |