| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Caribbean | Appetizers, Lowfat, Sauces and, Soups, Tested | 4 | Servings |
INGREDIENTS
| 2 | Red bell peppers, roasted | |
| seeded and peeled | ||
| 3 | Yams, peeled sliced and | |
| boiled | ||
| 1 | t | Minced jalapeno pepper |
| 4 1/2 | c | Low sodium vegetable broth |
| defatted | ||
| 2 | T | Minced fresh cilantro |
| 1/3 | c | Red and yellow bell pepper |
| small dice | ||
| 2 | T | Chopped fresh cilantro |
| leaves | ||
| 1 | T | Garlic Chili Pepper Sauce |
| or to taste | ||
| 5 | mg sodium, 2g fiber. |
INSTRUCTIONS
Combine the ingredients in a blender or food processor and puree until smooth. Pour soup into large saucepan and warm over medium heat. Cook, stirring occasionally, until warmed through. Serve warm. Makes about 8 1/2-cup appetizer servings, 66 cals, 2g prot., 1g total fat, 15g carb, >"Secrets from Spa Chefs," Jennifer Viegas for Vegetarian Times, January 1998. REVIEW : This flavorful creamy sweet potato soup is made quickly in the microwave. Makes 4 1-cup side servings: per cup with the relish: 146CAL, 0.2G fat (0.8% cff); 60.0G carbs. Serving ideas: sauce for veggie burgers; soup and sandwich and slaw. NOTES : Spa offerings include: Savory Lemon-Ginger-Garlic Tempeh in Oat Pita Pocket (no recipe provided). Recipe by: Spa Cooking: Vegetarian Times Jan98 Posted to Digest eat-lf.v097.n009 by KitPATh <phannema@wizard.ucr.edu> on Jan 10, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 20
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 179.7mg
Potassium: 191.7mg
Carbohydrates: 2.9g
Fiber: 2.2g
Sugar: <1g
Protein: 2.3g