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Trying To Cut Down On Meat? Cook Up This Corn And Potato Soup

The Washington Post

The earthy-natural Moosewood Collective is at it again, this time with “Moosewood Restaurant Low-Fat Favorites.” (Clarkson Potter).

This recipe, adapted from the Ithaca, N.Y., eatery’s latest book, makes a great meatless dinner on a cold night. Serve with cornbread and a green salad mixed with orange sections, thinly sliced red onions and a citrus vinaigrette.

Southwestern Corn and Potato Soup

1 cup finely chopped onions

2 garlic cloves, minced or pressed

1 small fresh chili, seeded and minced

About 1/4 teaspoon salt

Up to 4 cups vegetable broth

2 teaspoons ground cumin

1 medium sweet potato, diced (about 2 cups)

1 small red bell pepper, finely chopped

3 cups fresh or frozen corn kernels

Reduced-fat sour cream and finely chopped cilantro leaves for garnish (optional)

In a covered soup pot, simmer the onions, garlic, chili and 1/4 teaspoon salt in 1 cup of the vegetable stock for about 10 minutes, or until the onions are soft.

In a small bowl, make a paste with the cumin and 1 tablespoonful of the broth, stir it into the pot, and simmer for another 1 to 2 minutes. Add the sweet potatoes and 2 cups broth and simmer for about 10 minutes, until the sweet potatoes soften. Add the bell pepper and corn and simmer, covered, for another 10 minutes, or until all of the vegetables are tender.

Puree about half of the soup in a blender or food processor and return it to the pot. The soup will be creamy and thick. Add another cup of vegetable broth, if desired, plus additional salt to taste. Gently reheat on low heat. If desired, top with a dollop of reduced-fat sour cream and chopped cilantro.

Yield: 4 servings.

Nutrition information per serving: 239 calories, 7 grams protein, 56 grams carbohydrate, trace fat, no cholesterol, 273 milligrams sodium.

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