Sweet Potato Soup With Lime

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* Exported from MasterCook *

 

Sweet Potato Soup With Lime

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 218

Serving Size : 8 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables Ornish: Everyday Cooking

 

Amount Measure Ingredient -- Preparation Method

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

1 1/3 cups thinly sliced leeks -- white part only

3 1/2 cups Vegetable Broth -- approximately

OR more as needed

(see separate recipe or store-bought)

4 pounds sweet potatoes -- peeled

and cut into 1/2 -inch cubes

2 limes -- Juice of

Salt and pepper

1/4 cup chopped cilantro -- (optional)

 

MAKES 12 cups

 

Thanks to a squeeze of lime at the end and an optional cilantro garnish,

this easy soup has a Latin stamp. If you prefer, season it with dried

thyme instead of lime and serve with a small dollop of nonfat sour cream.

 

From Elizabeth Kapstein, Chef, Dr. Ornish Program for Reversing Heart

Disease at Beth Israel Medical Center, New York, New York.

 

Put leeks and 1/2 cup vegetable broth in a large pot. Bring to a simmer

over moderately high heat and cook 1 minute. Add sweet potatoes and cook 4

minutes more. Add 6 cups water, reduce heat to medium, and cook until

sweet potatoes are soft, about 25 minutes. Transfer mixture to a food

processor or blender and blend until smooth, adding as much of the

additional vegetable broth as you need to make a soup consistency. Return

to pot and stir in lime juice, salt, and pepper to taste. Reheat. Serve

in warm bowls, garnishing each serving with a little chopped cilantro, if

desired.

 

TIP: Six Easy Ways to Eat More Fiber

1. Substitute fresh unpeeled fruit for fruit juice at breakfast.

2. Add some grated carrots or sonic chopped broccoli florets to a green salad.

3. Make vegetable soup heartier by adding whole wheat pasta or whole

grains, such as brown rice, wild rice, or bulgur.

4. Add cannellini beans or chickpeas to your favorite tomato sauce for pasta.

5. Make a quick bean dip for raw vegetables by blending canned beans with

garlic, herbs, or spices.

6. Switch breakfast cereals. (All-Bran with Extra Fiber has 15 grains of

soluble fiber, compared to 0.3 grain for Rice Krispies.)

 

Serving size: 1 1/2 cups. Calories: 156, Fat: 0.52 g, Cholesterol: 0 mg,

Carbohydrate: 34.4 g, Protein: 2.4 g, Sodium: 66.0 mg (with no salt added).

 

 

 

 

 

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