Papaya Soup – In a Hurry
March 16, 2011 in Blog Recipes, Diabetic Menu Item, Mediterranean, Weight Management, Whole Grains by Joyce Bunderson
Do you ever see a whole Mexican or Central American papaya in the store and think, “What a bargain!” But then your next thought is: “How will I ever use that giant piece of fruit?” I thought exactly that. Then I made papaya soup. Wow! What was I waiting for? I’m making this again soon.
Papaya Soup – In a Hurry
The flavor of this soup is just incredible. This recipe can easily be made vegetarian-style by not including the canned chicken or the chicken broth; use vegetable broth and firm tofu chunks. If you don’t have the wheat berries in the freezer, it will take about an hour or 1¼ hours to cook the wheat berries. But if you do this is a fairly quick recipe to prepare.
Ingredients:
2 tablespoons extra virgin olive oil
2 teaspoons garlic, minced
1 teaspoon curry powder
1 teaspoon ground ginger
2 cups purple onion, sliced
7 ½ cups chicken broth, low sodium
2- 12.5 ounce cans chicken breast packed in water, including liquid
6 cups Papaya chunks (about 1/2 large Mexican papaya)
2 cups spinach leaves, coarsely chopped
2 cups cooked wheat berries
Directions:
Cook wheat berries, if you don’t have them in the freezer; see recipe below. Put garlic, curry, ginger in soup pot with oil; stir and heat for a minute. Add the onions; continue stirring and heating for a couple more minutes, until the onions are tender. Add the broth, chicken chunks and liquid, and papaya; then cook until the papaya is fork tender, about 5 minutes. Add the spinach and wheat berries; cook until spinach is wilted and wheat berries are warm, about a minute. Serve
Wheat berries
1 cup wheat berries
3 ½ - 4 cups water
Directions: simmer for 60 to 75 minutes, until tender. Double or triple the recipe and store the extra in the freezer – then you’re ready for then next recipe.
Leave a reply