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The Six O'Clock Scramble by Aviva Goldfarb

This fabulous recipe, created by Lisa Flaxman (coauthor of my first cookbook, Peanut Butter Stew and Couscous, Too), is a guaranteed winner—it won second prize in Parenting magazine's Recipes 2000 Contest. This pretty soup is easy, delicious, and healthy. Serve it with a crisp salad of diced avocado, cut-up oranges, and grated Parmesan cheese and a loaf of crusty bread.
Prep (20 minutes) +
Cook (30 minutes)
6 servings

• 2 medium sweet potatoes, peeled and cubed
• 1 apple, peeled, cored, and quartered
• 1 medium onion, peeled and quartered
• 2 cloves garlic, peeled
• 2 tablespoons vegetable oil
• salt and pepper to taste
• 3-5 cups chicken or vegetable broth
• yogurt, sour cream, or goat cheese to taste (optional)

Preheat the oven to 450 degrees.

Place the sweet potatoes, apple, onions, and garlic in a roasting pan. Toss them with the oil and a few shakes of salt and pepper. Roast the mixture, stirring it every 10 minutes, until the potatoes are soft, about 30 minutes.

Puree the vegetable mixture in a blender or food processor, adding just enough broth to cover it. (You will probably need to puree it in two batches.) Add more broth to the blender until the soup is smooth but not too thick.

Keep the soup warm in a stockpot over low heat.

Stir in yogurt, goat cheese, or sour cream at the table for a creamier taste, if desired.

Nutritional Information per serving:
Calories 120
Total Fat 5g, 8%
Saturated Fat 0g,0%
Cholesterol 0mg,0%
Sodium 310 mg, 13%
Total Carbohydrate 16g, 5%
Dietary Fiber 2g, 9%
Protein 2g
Sugar 9g



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