| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 mittel | Red bell peppers; roasted, seeded and peeled |
| 3 mittel | Yams; peeled, sliced and boiled |
| 1 Teelöffel | jalapeno pepper minced |
| 4 1/2 Tasse | Low sodium vegetable broth; defatted |
| 2 Esslöffel | cilantro fresh, minced |
| 1/3 Tasse | Red and yellow bell pepper; small dice |
| 2 Esslöffel | cilantro leaves fresh, chopped |
| 1 Esslöffel | Garlic Chili Pepper Sauce; or to taste |
|
Combine the ingredients in a blender or food processor and puree until smooth. Pour soup into large saucepan and warm over medium heat. Cook, stirring occasionally, until warmed through. Serve warm. Makes about 8 1/2-cup appetizer servings, 66 cals, 2g prot., 1g total fat, 15g carb, 566 mg sodium, 2g fiber.
>"Secrets from Spa Chefs, " Jennifer Viegas for Vegetarian Times, January
Review : This flavorful creamy sweet potato soup is made quickly in the microwave. Makes 4 1-cup side servings: per cup with the relish: 146CAL, 0.2G fat (0.8% cff); 60.0G carbs. Serving ideas: sauce for veggie burgers; soup and sandwich and slaw.
Pita Pocket (no recipe provided).
|
|
Anmerkungen zum Rezept:
|
