| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
|
1 |
servings |
INGREDIENTS
| 2 |
c |
Cooked mashed sweet potato; (up to 2-1/2) |
| 1 |
lg |
Onion; chopped |
| 1 |
md |
Green bell pepper; chopped |
| 2 |
|
Carrots; sliced into thin rounds, (up to 3) |
| 1 |
cn |
Swanson vegetable broth; (about 2 cups) |
| 2 |
c |
Skim milk; (could use soy milk) |
| 1 |
ts |
Cinnamon |
| 1 |
tb |
Vegetarian Worcestershire sauce |
INSTRUCTIONS
Saute onion in a bit of the broth, add green pepper and carrot and the rest
of the broth and cook until vegetables are fairly soft. Let this mixture
cool slightly.
Put some of the vegetable mixture into a blender, along with some mashed
sweet potatoes and some milk, and puree. Repeat this process until all of
the soup is pureed and returned to the original pot. Reheat and add
cinnamon and Worcestershire sauce. We like this with whole wheat bread from
the bread machine and a salad or green vegetable. It's tasty!
Posted to fatfree digest by Laurie McCullough <laurie151@yahoo.com> on Nov
13, 1999, converted by MM_Buster v2.0l.
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