Golden Yam Soup
Yield:: 4 to 6 servings
An intriguing blend of golden vegetables and the cheesy taste of nutritional yeast flakes are the secret to the mellow flavor of this soup. Use leftover cooked yams if you have them on hand.
- 1 Tablespoon + 1 teaspoon canola oil
- 1 medium onion, chopped
- 2 medium carrots, peeled and sliced into ¼ -inch-thick rounds
- 1 green bell pepper, chopped
- 2 cups water
- ½ teaspoon ground cinnamon
- 2 cups cooked, mashed yams
- ½ cup Red Star Vegetarian Support Formula nutritional yeast flakes
- 2 cups low-fat, nondairy milk
- 2 Tablespoons Vegetarian Worcestershire Sauce, or your favorite anchovy free Worcestershire sauce
- salt and ground black pepper, to taste
- Place the oil in a 4½-quart saucepan or Dutch oven, and heat it over medium high. When the oil is hot, add the onion, carrots, and bell pepper, and sauté until the onion is soft, about 10 minutes.
- Stir in the water and cinnamon, and bring to a boil. Reduce the heat to medium-low, cover the saucepan with a lid, and simmer until the carrots are very tender when pierced, about 20 minutes. Stir in the yams and the nutritional yeast flakes.
- Puree the soup in batches in a blender, pouring each batch into a large mixing bowl after it has been processed. (See instructions for blending hot liquids and batch blending on p. 124.)
- Rinse out the saucepan and return the blended soup to it. Stir in the remaining ingredients, and season to taste with salt and pepper. Warm the soup over medium until heated through. Do not boil. Serve hot.
- The Cook's Secret:
- If you do not have leftover yams on hand, bake raw yams in a 400°F oven until they are soft when squeezed, about 50 to 60 minutes. When they are cool enough to handle, peel and mash them.
Calories: 196 Fat: 4 gm Carbohydrates: 31 gm Protein: 9 gm