Date: 28 Nov 95 09:28:35 EST
From: Janice Springer (75451.2725@compuserve.com)
Anyway, the following recipe, modified slightly to accomodate my
taste, comes from the McDougall book. I increased the seasonings,
omitted the celery (which I don't like in soup), and substituted
spinach for kale. The result is a delicate soup whose sweetness, from
the vegetables, is well balanced by the soy sauce and other
seasonings.
I served it to a SAD friend who is a gourmet cook, and she was clearly
impressed and approving.
* Exported from MasterCook II *
Vegetable Sweet Potato Chowder
Recipe By : McDougall Program for Maximum Weight Loss, modified
Serving Size : 6 Preparation Time :1:20
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups frozen corn kernels
1/2 cup carrots -- diced
1/2 cup onion -- diced
1/2 cup sweet potato -- diced
1/2 cup tomato -- chopped
1/4 cup green bell pepper -- diced
1/4 cup red bell pepper -- diced
1 1/2 quarts water
2 1/2 tablespoons soy sauce, low sodium
1/4 teaspoon pepper -- ground
1 teaspoon thyme -- dried
3 bay leaf
1/4 cup arrowroot
1/4 cup water
1 cup spinach -- chopped
Place the vegetables and stock or water in a large soup pot. Add the soy sauce
and other seasonings. Bring to a boil, reduce the heat, cover, and simmer for
about 45 minutes.
Mix the arrowroot with the cold water and add to the soup, stirring. Add the
spinach, stir, and cook another 5 minutes.
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kwvegan vegan