| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Digest, Dec., Fatfree |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Finely chopped onion |
| 1 |
|
Stalk celery, finely |
|
|
Chopped |
| 1 |
|
Carrot, peeled and finely |
|
|
Chopped |
| 2 |
|
Sweet potatoes, peeled and |
|
|
Diced |
| 1 |
|
16-ounce can no-salt-added |
|
|
Stewed tomatoes |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
Nutmeg |
|
|
Salt and pepper to taste |
|
|
Chopped parsley (for |
|
|
Garnish) |
|
5 |
minutes longer. |
INSTRUCTIONS
Saute the onion and celery until the celery is softened, about 10 to 15
minutes.
Add the carrot and potatoes and saute for 10 more minutes.
Add the tomatoes and 1 to 2 cups water or broth and bring to a boil. Lower
heat, cover and cook until potatoes are tender, about 30 to 35 minutes.
Puree about 2 cups of the soup. Add sugar and nutmeg and continue cooking
Taste and adjust seasonings. Garnish with parsley, or as desired. Serve
with a crusty bread.
Posted by petemc@cpcug.org (Pete McClurkin) to the Fatfree Digest [Volume
13 Issue 6] Dec. 6, 1994. Source - Washington Post, originally from "Our
Food: The Kosher Kitchen Updated" by Anita Hirsch (modified).
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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