Creamy sweet potato soup (lacto)
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Water |
| 2 | teaspoons | Thyme leaves |
| 3 | cups | Diced onions |
| 2½ | pounds | Yams |
| 2 | cups | Celery; thinly sliced |
| 2 | cups | Russet potatoes; chopped |
| 1 | cup | Carrots; 1/4\" rounds |
| 2 | teaspoons | Dried basil |
| 1 | teaspoon | Dried tarragon |
| 10 | ounces | Frozen peas thawed under hot water |
| 2 | tablespoons | Parsley; minced fresh |
| 1 | cup | Nonfat sour cream |
| ½ | cup | Evaporated skim milk |
| 2 | teaspoons | Spike |
| 2 | teaspoons | Salt |
| 2 | tablespoons | Dried chives |
Directions
A fat free hearty creamy & sweet soup that was altered to nonfat from the original cookbook * 6 cups diced and 2 cups cut into ¼" thick half circles. Bring to a boil water thyme bay leaves onions & diced yams. Lower heat to medium & cook covered about 30 min until potatoes begin to break apart and form a broth. Add celery russet potato & carrots continue cooking 10 min. Add half circle yams basil and tarragon. Lower heat and simmer covered until carrots and yam pieces are tender about 10-15 min. Add peas & parsley and simmer 5 min. Turn burner to lowest heat. Blend sour cream and milk together in a blender container and add to soup along with the spike salt & chives.
Heat gently stirring often until soup is hot but not boiling. Adjust seasonings to taste. Nutrition (per serving): 152 calories Total Fat 0 g (3% of calories) Source: FOLLOW YOUR HEART VEGETARIAN SOUP COOKBOOK, Page(s): 68 :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1⅘á