w/out: sweet potato and cauliflower soup

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Sweet Potato and Cauliflower Soup

 

Recipe By :Barbara Cousins

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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1 onion

2 teaspoons olive oil

12 ounces sweet potato

1 pound cauliflower

2 1/2 cups carrot juice

3 cups vegetable stock

1 tablespoon chopped fresh tarragon

1 tablespoon chopped fresh chervil

salt and freshly ground black pepper

chopped fresh parsley -- to garnish

 

1. Dice the onion and place in a saucepan with the olive oil. Sweat the onion in

the oil until it begins to soften.

 

2. Dice the sweet potato flesh and break the cauliflower into florets. Add to

the onion in the pan and sweat the vegetables for another 10 minutes or until

the sweet potato and cauliflower are beginning to soften.

 

3. Add the carrot juice, bring to the boil and simmer until all the vegetables

are just cooked.

 

4. Place in a food processor and process or mash until smooth.

 

5. Return the mixture to the pan and add the vegetable stock, tarragon and

chervil.

 

6. Bring to the boil and simmer for a few minutes. Season, to taste with salt

and black pepper and serve garnished with parsley.

 

Source:

" Vegetarian Cooking Without (2000) "

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Per Serving (excluding unknown items): 305 Calories; 6g Fat (16.5% calories from

fat); 10g Protein; 57g Carbohydrate; 9g Dietary Fiber; 2mg Cholesterol; 1306mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 4 Vegetable; 1 Fat.

 

NOTES : Tarragon and chervil impart a lovely flavor to this soup, therefore

disguising a frequently despised vegetable, the cauliflower. Soups are an ideal

way to encourage children to eat vegetables.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 316 0 0