Caribbean Yam Soup (Global Fitness Adventures)
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Ingredients:
- (------------------------------OPTIONAL GARNISH------------------------------)
- 2 tablespoon cilantro (minced fresh )
- 2 tablespoon cilantro (chopped fresh leaves)
- 1 tablespoon garlic ( chili pepper sauce; or to taste)
- 3 yam (md peeled, sliced and boiled)
- 1 teaspoon jalapeno (minced pepper)
- 4 1/2 cup vegetable (low sodium broth; defatted)
- 2 red bell pepper (md roasted, seeded and peeled)
- 1/3 cup yellow bell pepper (red and small dice)
- 2 tablespoon cilantro (minced fresh )
- 2 tablespoon cilantro (chopped fresh leaves)
- 1 tablespoon garlic ( chili pepper sauce; or to taste)
- 3 yam (md peeled, sliced and boiled)
- 1 teaspoon jalapeno (minced pepper)
- 4 1/2 cup vegetable (low sodium broth; defatted)
- 2 red bell pepper (md roasted, seeded and peeled)
- 1/3 cup yellow bell pepper (red and small dice)
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 on
Jan 10, 1998
Makes 4 Servings
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