Sweet potato corn soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Onions; chopped |
| 2 | Cloves garlic; minced | |
| 1 | Green chili; minced | |
| 3 | cups | Veggie stock |
| 2 | teaspoons | Ground cumin |
| 2 | cups | Cubed sweet potatoes |
| ½ | A red bell pepper | |
| 3 | cups | Fresh or frozen corn kernels |
| Salt and pepper to taste | ||
Directions
I've been making this once a week--it's so great. It's from a new lowfat Moosewood cookbook:
Toss the onions, garlic, and chili in a soup pot with the stock and simmer for about 10 minutes. Add the cumin and sweet potatoes and simmer for another 10 minutes, or until the sweet potatoes are soft. Add the corn and red bell pepper and simmer for another 10 minutes. Put some of the soup in a blender (I use one of the hand held jobbies and blend in the pot--be careful of spatters) and season with salt and pepper and extra chili.
Incidentally, I usually add the garlic last, because that preserves more of its beneficial agents, I'm told.
Posted to fatfree digest V97 #267 by mqa3@... (Martha Anandakrishnan) on Nov 16, 1997