| 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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