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Have you made Calabaza Mojo Soup With Toasted Brazil Nuts?
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Rating: 4.0/5 (66 votes cast)

Meal Type: Dinner, Lunch
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Cuban
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 292
% Daily Value**
Total Fat 14g
21%
Saturated Fat 2g
3%
Unsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 1135mg
47%
Total Carbohydrate 41g
14%
Dietary Fiber 4g
14%
Sugars 13g
Protein 5g
Vitamin A  109%Vitamin C  108%
Calcium  9%Iron  16%
Potassium  28%Vitamin E  12%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Calabaza Mojo Soup With Toasted Brazil Nuts

Recipe Tags: Soup Recipes

Date Added: July 23, 2009
This recipe is a great way to warm up on a cool winter night. The recipe does take a few days to put together, but the dedication will be well-worth it once you taste the warm and delicious flavors.

Ingredients:

1/4 cup Olive Oil
1 Onion finely chopped
1 Tomato peeled, seeded and coarsely chopped
1 Clove Of Garlic minced
1 Chili Pepper seeded and minced
3 lb Calabaza Squash
4 cups Vegetable Stock
2 cups Orange Juice
Salt to taste
6 Brazil Nuts Thinly sliced
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Directions:

1. Heat 3 Tbsp. olive oil in a large nonreactive saucepan.

2. Add the onion and cook over moderately high heat, stirring, until softened, about 5 min.

3. Add the tomato, garlic, and chili and cook, stirring, for 5 min.

4. Add the calabaza, vegetable stock, and orange juice and bring to a boil.

5. Reduce the heat to low, add 1 tsp. salt and simmer until the calabaza is very soft, about 25 min.

6. Meanwhile, preheat the oven to 375 F.

7. On a baking sheet, drizzle the sliced Brazil nuts with the remaining 1 Tbsp. olive oil.

8. Bake for about 4 min. , or until golden. Season with salt.

9. Can be prepared to this point and refrigerated for 1 day. Rewarm before proceeding.

10. Let the nuts stand at room temperature.

11. Using a slotted spoon, transfer 1 1/2 cups of the vegetable to a food processor or blender and puree until smooth.

12. Stir the puree back into the soup and season with salt.

13. Ladle the soup into shallow bowls and garnish with the sliced Brazil nuts.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 109% of your daily recommended intake per serving. This recipe is high in Vitamin C with 108% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 12% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, Garlic, Fructose Malabsorption, Hot Pepper, Oranges, Onion, Olive Oil allergies.
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