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

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