Welcome fall with this warm and cozy soup!
Ingredients:
1 cup chopped onion
2 garlic cloves, minced
1 red hot chili pepper, seeded and minced 1⁄4 tsp. salt
3 cup low sodium vegetable broth
2 tsp. cumin
4 cups water
1 sweet potato, medium, diced
1⁄2 red bell pepper, small, finely chopped
3 cup white corn
1⁄8 tsp. salt (pinch)
1 medium lime, cut into wedges
1 pinch fresh cilantro, finely chopped
Directions:
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In a covered soup pot, simmer the onions, garlic, chile and salt in the vegetable broth for about 10 minutes, or until the onions are soft.
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In a small bowl,make a paste with the cumin and a tablespoonful of the broth, stir into the pot and simmer for another 1-2 minutes.
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Add the sweet potato and the remaining broth and simmer for about 10 minutes, until the sweet potatoes are softened.
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Add the bell pepper and corn and simmer, covered for another 10 minutes, or until all of the vegetables are tender.
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Puree about half of the soup in a food processor and return to the pot. The soup will be creamy and thick. Add salt and gently reheat on low. Garnish with lime wedges.
Nutritional Facts Serv. Size: 1 cup, Amount Per Serving: Calories 100, Fat Cal. 5, Total Fat .5g (1% DV), Sat. Fat 0g (0% DV) Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 320mg (13% DV), Total Carb. 24g (8% DV), Fiber 4g (16% DV), Sugars 3g, Protein 3g, Vitamin A (20% DV), Vitamin C (45% DV), Calcium (2% DV), Iron (6% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.
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