Caribbean yam soup (global fitness adventures)

4 Servings

Ingredients

Quantity Ingredient
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

Directions

OPTIONAL GARNISH

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

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