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Rating: 2.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Recipe by Cooking Light November 1998

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Recipe Summary

Yield:
10 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high heat. Add chopped onion, celery, minced ginger, dried thyme, and saffron threads, and sauté 5 minutes. Add sweet potato and orange rind, and sauté 3 minutes. Add broth and red pepper, and bring to a boil. Cover, reduce heat, and simmer 25 minutes or until potato is tender. Place half of potato mixture in a blender or food processor, and process until smooth. Pour puréed mixture into a bowl. Repeat procedure with remaining potato mixture. Return puréed mixture to pan. Stir in the spinach, and cook until thoroughly heated.

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Nutrition Facts

119 calories; calories from fat 18%; fat 2.4g; saturated fat 0.5g; mono fat 0.6g; poly fat 1.1g; protein 2.2g; carbohydrates 23.1g; fiber 3.3g; iron 0.9mg; sodium 775mg; calcium 36mg.
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