Sweet potato and tomato soup (vegan)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | 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 | teaspoon | Sugar |
| ¼ | teaspoon | Nutmeg |
| 1 | x | Salt and pepper to taste |
| 1 | x | Chopped parsley (for |
| Garnish) | ||
Directions
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 5 minutes longer.
Taste and adjust seasonings. Garnish with parsley, or as desired.
Serve with a crusty bread.
Posted by petemc@... (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@... using MMCONV.
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