Mellow Sweet Potato Soup

[Guest guest]

I've got some sweet potatoes about to grow eyes so I think I'll make up

this soup tonight. I don't have any Silk creamer so I'll use the non-fat

soymilk powder. I usually double the spices, and use a tablespoon or so

of dried celery leaves because my stalks have no leaves on them.

 

 

Sue in NJ

 

 

* Exported from MasterCook *

 

Mellow Sweet Potato Soup

 

Recipe By :Nava Atlas

Serving Size : 6 Preparation Time :0:00

Categories : Low Fat Soup

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil -- omit for fat-free food plans

2 medium onion -- chopped

2 medium carrot -- peeled and diced

1 large celery stalk -- diced

celery leaves -- handful

6 cups sweet potatoes -- peeled and diced

3 to 4 medium large ones

2 bay leaves

1/4 teaspoon dried thyme

1/4 teaspoon ground nutmeg

1 cup rice milk -- or as needed

1/4 cup Silk soy creamer -- *see Note

salt and pepper -- to taste

 

1) Sauté the onion, carrots and celery in the soup pot using a bit of

water (or oil) until golden.

 

2) Add the potatoes and celery leaves and almost enough water to cover.

Bring to a simmer, add the bay leaves and seasonings, cover and let

simmer

about 25 minutes or until the sweet potatoes are soft.

 

3) Discard the bay leaves.

 

4) Using either a food processor and working in batches or an immersion

blender, puree about half the ingredients.

 

5) Add enough milk to make a thick soup, then stir in the creamer or

powdered milk and stir well. Season with salt and pepper to taste, then

reheat at a low simmer for about 15 minutes.

 

6) If you let the soup stand away from the heat for an hour or two it

will

thicken further. Heat when ready to serve for about 15 minutes.

 

Description:

" This warming soup tempts the eye with an appealing golden color, and

pleases the palate with the delectable flavor of sweet potatoes. " -

author's note

Source:

" Vegetarian Soups for All Seasons, page 26 "

Copyright:

" 1992, 1996, 2006 "

 

- - - - - - - - - - - - - - - - - -

-

 

Per Serving: 235 Calories; 6g Fat (22.8%

calories from fat); 3g Protein; 43g Carbohydrate; 6g Dietary Fiber; 0mg

Cholesterol; 54mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Vegetable;

1

1/2 Fat.

 

NOTES : Silk creamer - I've substituted 2 teaspoons low-fat soymilk

powder with good results. - Sue's note.

 

Nutritional info without using olive oil to sauté:

Per Serving: 195 Calories; 2g Fat (7.0%

calories from fat); 3g Protein; 43g Carbohydrate; 6g Dietary

Fiber; 0mg Cholesterol; 54mg Sodium. Exchanges: 2 1/2

Grain(Starch); 1 Vegetable; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

[Guest guest]

Hi All,

I'm new to this group. We live in South Africa and it would seem it really is a 3rd world country!! We don't have any of these wonderful ingredients you so freely talk about e.g. silk creamer, fat free soy milk powder, buckwheat, etc.

So, trust you are grateful for what you have, it already looks like you enjoy using them!

Yours in health

Marlene--- On Tue, 10/7/08, Sue in NJ <sue_in_nj wrote:

Sue in NJ <sue_in_nj Mellow Sweet Potato SoupUndisclosed-RecipientDate: Tuesday, October 7, 2008, 4:16 PMI've got some sweet potatoes about to grow eyes so I think I'll make up

this soup tonight. I don't have any Silk creamer so I'll use the

non-fat

soymilk powder. I usually double the spices, and use a tablespoon or so

of dried celery leaves because my stalks have no leaves on them.

Sue in NJ

* Exported from MasterCook *

Mellow Sweet Potato Soup

Recipe By :Nava Atlas

Serving Size : 6 Preparation Time :0:00

Categories : Low Fat Soup

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil -- omit for fat-free food plans

2 medium onion -- chopped

2 medium carrot -- peeled and diced

1 large celery stalk -- diced

celery leaves -- handful

6 cups sweet potatoes -- peeled and diced

3 to 4 medium large ones

2 bay leaves

1/4 teaspoon dried thyme

1/4 teaspoon ground nutmeg

1 cup rice milk -- or as needed

1/4 cup Silk soy creamer -- *see Note

salt and pepper -- to taste

1) Sauté the onion, carrots and celery in the soup pot using a bit of

water (or oil) until golden.

2) Add the potatoes and celery leaves and almost enough water to cover.

Bring to a simmer, add the bay leaves and seasonings, cover and let

simmer

about 25 minutes or until the sweet potatoes are soft.

3) Discard the bay leaves.

4) Using either a food processor and working in batches or an immersion

blender, puree about half the ingredients.

5) Add enough milk to make a thick soup, then stir in the creamer or

powdered milk and stir well. Season with salt and pepper to taste, then

reheat at a low simmer for about 15 minutes.

6) If you let the soup stand away from the heat for an hour or two it

will

thicken further. Heat when ready to serve for about 15 minutes.

Description:

"This warming soup tempts the eye with an appealing golden color, and

pleases the palate with the delectable flavor of sweet potatoes." -

author's note

Source:

"Vegetarian Soups for All Seasons, page 26"

Copyright:

"1992, 1996, 2006"

- - - - - - - - - - - - - - - - - - -

Per Serving: 235 Calories; 6g Fat (22.8%

calories from fat); 3g Protein; 43g Carbohydrate; 6g Dietary Fiber; 0mg

Cholesterol; 54mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Vegetable;

1

1/2 Fat.

NOTES : Silk creamer - I've substituted 2 teaspoons low-fat soymilk

powder with good results. - Sue's note.

Nutritional info without using olive oil to sauté:

Per Serving: 195 Calories; 2g Fat (7.0%

calories from fat); 3g Protein; 43g Carbohydrate; 6g Dietary

Fiber; 0mg Cholesterol; 54mg Sodium. Exchanges: 2 1/2

Grain(Starch); 1 Vegetable; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

---

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