Yield: 4 Servings
|2 mediums||Red bell peppers; roasted, seeded and peeled|
|3 mediums||Yams; peeled, sliced and boiled|
|1 teaspoon||Minced jalapeno pepper|
|4½ cup||Low sodium vegetable broth; defatted|
|2 tablespoons||Minced fresh cilantro|
|⅓ cup||Red and yellow bell pepper; small dice|
|2 tablespoons||Chopped fresh cilantro; leaves|
|1 tablespoon||Garlic Chili Pepper Sauce; or to taste|
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 8½-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 (⅘% 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@...> on Jan 10, 1998