| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Caribbean | Appetizers, Lowfat, Sauces and, Soups, Tested | 4 | Servings |
INGREDIENTS
| 2 | md | Red bell peppers; roasted, seeded and peeled |
| 3 | md | Yams; peeled, sliced and boiled |
| 1 | ts | Minced jalapeno pepper |
| 4 1/2 | c | Low sodium vegetable broth; defatted |
| 2 | tb | Minced fresh cilantro |
| 1/3 | c | Red and yellow bell pepper; small dice |
| 2 | tb | Chopped fresh cilantro; leaves |
| 1 | tb | Garlic Chili Pepper Sauce; or to taste |
INSTRUCTIONS
OPTIONAL GARNISH 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, 566 mg sodium, 2g fiber. >"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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