I've been making this once a week--it's so great. It's from a new lowfat
Moosewood cookbook:
Sweet Potato corn soup
1 cup onions, chopped
2 cloves garlic, minced
1 green chili, minced
3 cups veggie stock
2 teaspoons ground cumin
2 cups cubed sweet potatoes
1/2 a red bell pepper
3 cups fresh or frozen corn kernels
salt and pepper to taste
Toss the onions, garlic, and chili in a soup pot with the stock and simmer
for about 10 minutes. Add the cumin and sweet potatoes and simmer for
another 10 minutes, or until the sweet potatoes are soft. Add the corn and
red bell pepper and simmer for another 10 minutes. Put some of the soup in
a blender (I use one of the hand held jobbies and blend in the pot--be
careful of spatters) and season with salt and pepper and extra chili.
Incidentally, I usually add the garlic last, because that preserves more of
its beneficial agents, I'm told.
Martha
PS--I notice nobody's got rutabaga recipes. Hmmm.... I've decide to
borrow my Dad's bandsaw to cut them, and I'm thinking of making doorknobs
out of them.
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