Sweet Potato, Capsicum (pepper) and Ginger Soup
- Number of Servings: 4
Ingredients
1 red pepper1 brown onion, chopped2 cloves garlic, chopped and crushed2 tsp fresh ginger, grated1-5" orange sweet potato, cut in 2 cm cubes (more if desired)1 tbsp olive oil3 cups beef stock (this can be vegetable stock for vegetarians)1 cup waterPinch of chili (chili flakes are great, optional)Plain low fat yogurt (as garnish)
Cook the pepper, skin-side up, under a hot grill for 10 minutes or until the skin blackens and blisters.
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.
Season.
Serve with a dollop of yogurt in each bowl.
Number of Servings: 4
Recipe submitted by SparkPeople user JELLERY1.
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.
Season.
Serve with a dollop of yogurt in each bowl.
Number of Servings: 4
Recipe submitted by SparkPeople user JELLERY1.
Nutritional Info 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
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