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Caribbean Yam Soup (global Fitness Adventures)

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(0)
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)
----------------------------------------------
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


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