- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 137.8
- Total Fat: 4.4 g
- Cholesterol: 1.9 mg
- Sodium: 393.0 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 2.7 g
- Protein: 6.7 g
Sweet Potato, Capsicum (pepper) and Ginger SoupSubmitted by: JELLERY1
IntroductionThis soup sounds involved, but is well worth the effort on a cold night and is a great lunch too! This soup sounds involved, but is well worth the effort on a cold night and is a great lunch too!
1 red pepper
1 brown onion, chopped
2 cloves garlic, chopped and crushed
2 tsp fresh ginger, grated
1-5" orange sweet potato, cut in 2 cm cubes (more if desired)
1 tbsp olive oil
3 cups beef stock (this can be vegetable stock for vegetarians)
1 cup water
Pinch of chili (chili flakes are great, optional)
Plain low fat yogurt (as garnish)
Cool in a plastic bag and then peel and chop roughly.
Heat the olive oil in a medium sized saucepan over medium heat.
Add onion and saute' for 3 minutes or until softened but not colored.
Add the garlic, ginger and chili and cook for 1 minute.
Add the sweet potato (that has been peeled and chopped roughly) and coat well in the onion mixture.
Pour in the stock and water, simmer for 15-20 minutes or until the sweet potato is soft.
Cool slightly and stir in the pepper.
Blend in a food processor until smooth or simply mash with a potato masher.
Serve with a dollop of yogurt in each bowl.
Number of Servings: 4
Recipe submitted by SparkPeople user JELLERY1.