This recipe comes from Moosewood Restaurant’s Low-Fat Favorites.
Southwestern Corn & Sweet Potato Soup
1 c. finely chopped onions
2 garlic cloves, pressed
1 small fresh chile (I used a mild one), seeded and minced
1/2 tsp. salt (optional)
4 c. vegetable stock
2 tsp. ground cumin
1 med. sweet potato, diced
1/2 red bell pepper, finely chopped
3 c. fresh corn kernels (I used frozen)
salt to taste
lime wedges
finely chopped cilantro leaves
Chop up your veggies.
In a covered soup pot, simmer onions, garlic, chile, and salt in 1 c. of vegetable stock for about 10 min., or until the onions are soft. Add cumin and cook two more minutes. Add the sweet potatoes and the remaining stock and cook about 10 minutes, or until sweet potatoes have softened. Add the bell pepper and simmer for five minutes. Add the corn and simmer, covered, for an additional five minutes.
Puree about half the soup in a blender and add it back in to the pot. Ladle in bowls and garnish with cilantro.
Serve with lime wedges to squeeze into the soup for each individual serving; the lime really makes the meal!
(Serves 4.)
