Sweet Potato And Tomato Soup (vegan) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 cup: Finely chopped onion,
1: 16-ounce can no-salt-added,
1 Stalk: celery, finely
Stewed tomatoes,
Chopped,
1 tsp: Sugar,
1: Carrot, peeled and finely
1/4 tsp: Nutmeg,
Chopped,
Salt and pepper to taste,
2: Sweet potatoes, peeled and
Chopped parsley, (for
Diced,
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@cpcug.org (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@Prodigy.com using MMCONV.
1.80
Source from luhu.jp
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@cpcug.org (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@Prodigy.com using MMCONV.
1.80
Source from luhu.jp