yucatan potato soup

[Guest guest]

I don't have the vegan planet. i do have some like it hot.

 

 

* Exported from MasterCook *

 

Yucatan Potato Soup

 

Recipe By :Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : Soups Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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4 medium round white potatoes

1 tablespoon safflower oil

1 large onion -- chopped

1 garlic clove -- minced

1/2 teaspoon ground cumin

4 medium tomatoes -- peeled, chopped

4 cups defatted low-sodium vegetable broth

1 jalapeno chile pepper

3/4 cup soy milk or light cream

 

1. Place the potatoes in a medium saucepan, cover with water and boil until

tender, about 40 minutes. Cool the potatoes slightly, then peel and chop and set

aside.

 

2. Heat the oil in a medium skillet over medium heat. Add onion and garlic and

cook covered until softened, about 5 minutes. Add the cumin and tomatoes and

continue to simmer for 5 minutes. Allow to cool slightly.

 

3. Working in batches, combine the potatoes, tomato mixture, stock, and jalapeno

in a blender or food processor and puree until smooth. Transfer to a saucepan

and add salt and pepper to taste. Bring to a boil, then reduce the heat and

simmer, stirring constantly, for 2 minutes. Stir in the soy milk, adjust the

seasonings to taste and serve hot.

 

EACH SERVING 163 cals, 3g fat (16%) 3g fiber

 

Source:

" Some Like It Hot "

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Per Serving (excluding unknown items): 109 Calories; 4g Fat (30.4% calories from

fat); 3g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 682mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat; 0

Other Carbohydrates.

 

NOTES : The cuisine of the Yucatan varies from the other regions of Mexico

because of influences from Europe and the Caribbean. This flavorful soup

combines potatoes and garlic with the typically Mexican flavors of cumin and

tomato.

 

Nutr. Assoc. : 4796 0 0 0 0 0 0 0 5062