Guest guest Posted July 4, 2001 Report Share Posted July 4, 2001 Vegan Low-Fat Cream Of Sweet Potato Soup 3 medium sweet potatoes 2 cs. vegetable broth 1 pinch nutmeg 1 pinch ground cloves 1 1/2 cs. soy milk salt to taste Peel and slice sweet potatoes. Place potatoes in a Dutch oven with broth. Bring to a boil, cover and reduce heat. Simmer until potatoes are tender, about 20 minutes. Place half of potato slices and half of broth in a blender. Add nutmeg, cloves, soy milk and salt, and puree. Repeat with remaining potatoes and broth. Return to Dutch oven, stir to blend and reheat over low heat. Serve hot, or chill and serve cold. Makes 6 servings. Calories...84...Fat...1 g...Protein...3 g...Carbs... 15 g...Sodium...154 mg...Fiber...1.4 g. Hints: This soup makes a delicious first course. For a full meal, serve it with rice salad and cookies for dessert. Quote Link to comment Share on other sites More sharing options...
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