Sweet potatoes, roasted peppers and miso make a tasty combo!
Char the peppers until the outsides are black. Put in a bowl and cover with saran wrap to cool. Peel and cube the potatoes put them in a medium saucepan and cover with water. Boil 5-7 minutes or until tender. Skin the peppers and take out the seeds. Drain the potatoes, put the peppers, potatoes and broth in the vitamin and blend. Return to the saucepan and heat up. Mix the miso paste with 3 tablespoons of hot water and blend until smooth. Add to pot with the rest of the ingredients and simmer 10 minutes.
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Serving Size: 1 Serving (449g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 189 | ||
Calories from Fat: 7 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1195.1mg | 41 % | |
Potassium 670mg | 18 % | |
Total Carbohydrate 41g | 12 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 33.9g | ||
Protein 5.2g | 7 % | |
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: 189
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