Nutty Sweet Potato Soup with Harissa and Spinach - 16g Carbs, 3g Fiber, 5g Sugar
From: Vegetarian Times - October 2011 p.53
Harissa is a smoky North African chili paste made from smoked chiles,
olive oil, spices, and sometimes tomatoes. Heat and flavor vary from
brand to brand. This recipe was made with a French-produced harissa
with a mild heat and extra sweetness from tomatoes.
30 minutes or fewer
Serves: 8
2 Tbsp olive oil
2 medium leeks, white and light green parts thinly sliced (2 cups)
3 Tbsp tomato paste
3 Tbsp creamy peanut butter
1 1/2 Tbsp harissa paste
2 cloves garlic, minced (2 tsp)
1 tsp ground turmeric
3/4 tsp ground cumin
2 medium sweet potatoes, peeled and sliced 1/4-inch thick (5 cups)
3 1/2 cups low-sodium vegetable broth
3 oz spinach leaves, thinly sliced (2 packed cups)
Lemon wedges, for garnish
1. Heat oil in Dutch oven over medium-high heat. Add leeks, and saute
5 to 7 minutes. Stir in tomato paste, peanut butter, harissa, garlic,
turmeric, and cumin; cook 1 minute, stirring constantly. Add sweet
potatoes, broth, and 1 1/2 cups water, and simmer over medium-low heat, partially covered, 20 to 25 minutes, or until sweet potatoes are tender.
2. Blend mixture with immersion blender, adding more water if soup is
too thick. Bring soup back to a simmer, and stir in spinach leaves.
Serve with lemon wedges.
Serves: 8
Serving Size: 1 1/4 cup
Nutrition per Serving:
139 Calories, 8g Total Fat, 1g Saturated Fat, 0mg Cholesterol,
3g Protein, 188mg Sodium, 16g Carbs, 3g Fiber, 5g Sugar
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