Low-fat - Sweet Potato-Peanut Soup

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* Exported from MasterCook *

 

Sweet Potato-Peanut Soup

 

Recipe By :Barbara Grunes and Virginia Van Vynckt - All-American Vegetarian

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 medium-large sweet potatoes (about 2 pounds total)

1 tablespoon peanut oil

1 1/2 cups chopped onions

3 cloves garlic -- minced

1 teaspoon or 2 teaspoons minced fresh chile peppers,

to taste

1 tablespoon minced ginger

4 cups coarsley chopped cauliflower or cabbage

3 1/2 cups vegetable stock or canned vegetable broth

2 cups water

2/3 cup roasted, unsalted peanuts (about 2 1/2

ounces) -- coarsely chopped

1/2 teaspoon salt (if using unsalted stock)

1/4 teaspoon pepper

 

Peel sweet potatoes and cut into 1-inch cubes. Heat oil in a large pot and

saute onions, garlic, ginger, and chiles until onions are translucent. Add

sweet potatoes, cauliflower or cabbage, vegetable stock or broth, and water.

Bring to a boil, then reduce heat to low and simmer for 30 to 40 minutes, until

vegetables are tender. Mash some of the sweet potatoes with the back of a

spoon.

Stir in peanuts, salt, and pepper. Serve hot.

 

 

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Per serving: 29 Calories (kcal); 2g Total Fat; (52% calories from fat); trace

Protein; 3g Carbohydrate; 0mg Cholesterol; 3mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

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