Sunday, March 14, 2010

Cubicle Soup: Creamy, Nutty Potato & Greens & 'fu

This is a soup that I have been longing to make. I know it sounds weird, but give it a chance. You will love it. It's creamy, and rich with a subtle peanut flavor. Eating it makes me feel like I am in Thailand. I didn't have any soy sauce here at work, but am sure it would have added a lot to it.

I'd estimate this soup cost about $0.25 to make because I shop in bulk. I bought a 5 lb bag of the mashed potato flakes, 5 lbs mustard greens and the large bottle of sriracha--man, I love Sriracha so much that I keep one at work and 2 at home. Sriracha makes everything taste better.

I've been eating lots of mustard greens lately: they are a great value. I got a huge bag of cleaned, cut greens for $3.99 at Ralphs, which is usually a very pricey grocery store. Mustard greens pack a nutritional bang. They have been touted nature's little secret! Full of vitamins A, K, C...even contains calcium and protein. And they only have 21 calories per cup.

I have also become a huge fan of instant mashed potato flakes-you'll see how many different things you can make with them over the next few weeks. It's one of the most versatile ingredients both cooking at work and at home. You can have a side dish or soup like this in just a few minutes.

This makes a large bowl of soup. A soup that eats like a meal. I'd estimate you get a little over 3 cups. As filling and delicious as this is, it only contains less than 300 calories for the whole thing. For those with peanut sensitivies I suggest a sunflower butter or soybutter.

I keep a box of potato flakes and large jar of PB at work, so packing for lunch today meant grabbing two handfuls of greens and a box of tofu. In the next few days I will compile a basic cooking-at-work pantry list.

Cubicle Soup: Creamy, Nutty Potato & Greens & 'fu

2.5 cups water
1/2 cup mashed potato flakes
1-2 tbsp peanut butter (chunky or creamy, either would be good--add more for extra richness and creaminess)
1/2 cup tofu cubes
2 handfuls collard greens
squirt of sriracha
salt and pepper to taste

Put all ingredients in large ceramic bowl, stir to make sure potato flake lumps dissolve. Peanut butter will melt in to the soup. Microwave 5 minutes or until PB is melted and greens are tender.

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