This dish can be made with any other vegetables than kale, spinach, mixed greens, etc. We had left over arugula, a zucchini, and some salsa from chipotle, I threw that all in the mix as well. We topped each serving with a tbsp of peanuts. It has just enough heat and is very flavorful.
I have never had trahana before, so I did not know how to cook it, so I read some recipes online and decided to go with something simple. Also there are two kinds of trahana, one made with milk (sweet), one made with yogurt (sour). I have the sweet kind. It’s an ancient pasta from Greece made to preserve milk and yogurt.
We love lentil soup and this is a nice fall variety with the butternut squash. Serve it with a teaspoon of vinegar and add salt as needed.
This soup is best served with soba noodles which adds 114 calories per cup of noodles. You can also serve with rice or rice noodles. Jacob likes it with a potato added.
Fresh ginger adds a nice heat to this soup. If you like it spicier, add red pepper flakes after you serve it. The potato adds a nice smoothness to the texture.
This soup is a family hand-me-down from my greek ancestors. It is hearty and gratifying. After you put the soup in a bowl add 1 tsp of olive oil and 1 tsp of vinegar, adding 40 more calories. Traditionally served with feta cheese and olives to make it authentically greek, it is so versatile that sometimes we add peanuts to the soup, sometimes we add salsa.
This soup tastes really good and it’s very low in calories, a bonus. We like it to be a little chunkier than totally pureed, it’s up to you.
This dish is very nutritious and very low in calories. It was tasty, but i think next time I would like a little more creaminess and might add a potato or maybe sauté some onions and the mushrooms before making the soup part.