Try this Sweet Potato and Tomato Soup (Vegan) recipe, or contribute your own.
Suggest a better descriptionSaute the onion and celery until the celery is softened, about 10 to 15 minutes. Add the carrot and potatoes and saute for 10 more minutes. Add the tomatoes and 1 to 2 cups water or broth and bring to a boil. Lower heat, cover and cook until potatoes are tender, about 30 to 35 minutes. Puree about 2 cups of the soup. Add sugar and nutmeg and continue cooking 5 minutes longer. Taste and adjust seasonings. Garnish with parsley, or as desired. Serve with a crusty bread. Posted by petemc@cpcug.org (Pete McClurkin) to the Fatfree Digest [Volume 13 Issue 6] Dec. 6, 1994. Source - Washington Post, originally from "Our Food: The Kosher Kitchen Updated" by Anita Hirsch (modified). FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 6 | ||
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Calories: 151 | ||
Calories from Fat: 3 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 134mg | 5 % | |
Potassium 587mg | 15 % | |
Total Carbohydrate 35.2g | 10 % | |
Dietary Fiber 5.4g | 21 % | |
Sugars, other 29.8g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 151
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