Corn and Potato Chowder (4 Servings)
Ingredients:

1 tsp. safflower oil
2 tsp. dry sherry or water
1½ cups finely chopped onion
1 cup thinly sliced carrot
2 stalks celery with leaves, thinly sliced
1 bay leaf
2 cups cubed red potatoes
1 cup vegetable stock
1 cup skim milk
1 cup fresh or frozen corn kernels
Cayenne pepper to taste
Nonfat plain yogurt for garnish (optional)

Directions:

1. In a large, heavy saucepan, heat oil, and sherry or water until bubbling.  Add onion and sauté 5 minutes, stirring frequently to prevent browning. (if mixture appears dry, add 1 to 2 Tbs. water.) Add carrot, celery, bay leaf, potatoes and stock.  Cover pan, bring to a boil and cook over medium heat 10 to 15 minutes, or until potato is tender.  Add milk and corn; simmer 3 minutes, or until corn is tender.  Discard bay leaf.
2. In a food processor or blender, process 1 cup soup untils smooth, then return to pan.  Season with cayenne.  If desired, garnish with a dollop of nonfat yogurt.

Indonesian Vegetable Soup (4 Servings)
Ingredients:

1½ cups finely shredded red cabbage
1 cup sliced green beans (½-inch lengths)
½ cup diagonally sliced carrots
½ cup chopped onion
1 Tbs. vegetable oil
14½-oz. can vegetable broth
1 cup water
1 cup uncooked instant white rice
½ cup raisins
1 tsp. grated ginger root
½ tsp. turmeric
¼ tsp. ground cinnamon

Directions:

In a 12-inch nonstick skillet, combine cabbage, beans, carrots, onion and oil.  Cook over medium heat, stirring frequently, 5 to 8 minutes, or until beans are crisp-tender.  Add remaining ingredients; mix well.  Bring mixture to a boil over high heat.  Reduce heat to low.  Cover and simmer 8 to 10 minutes, or until vegetables are tender and flavors are blended, stirring occasionally.

Cantaloupe Soup (4 Servings)
Ingredients:

1 medium-sized cantaloupe
1 cup orange juice
2 tsp. fresh lime juice
1 cup plain nonfat yogurt
Fresh mint leaves cut into strips (optional)
Slivers or melon for garnish

Directions:

Quarter melon.  Remove and discard seeds, and cut fruit from rind.  Dice fruit and place in a food processor or blender.  Add orange and lime juices; pureé.  Place yogurt in a glass mixing bowl and beat with a whisk until light and smooth.  Whisk in melon mixture.  Cover bowl and refrigerate at least 3 hours, until chille dthrough and flavors have melded.  Serve cold, sprinkled with mint leaves and melon slivers.

Lemon Broth with Eggplant Wantons (6 Servings)
Ingredients:

Wontons:
1 cup finely diced red bell pepper
1½ lbs. eggplant (2 medium), diced
2 hot chilli peppers, any variety
1 tsp. grated ginger root
3 Tbs. minced cilantro
½ Tbs. toasted sesame seeds
1 tsp. toasted sesame oil
Salt and pepper to taste
48 wonton wrappers

Broth:
6 cups vegetable broth
1 cup water
1½ Tbs. lemon juice
½ Tbs. grated lemon zest
1 cup julienned snow peas o 2 cups spinach chiffonade (rolled and cut into strips)
1 Tbs. julienned cilantro leaves
1 green chili pepper, any variety, seeded and thinly sliced crosswise
A few drops infused oil or sesame oil (optional)

Direction for Wontons:
Steam bell pepper and eggplant until tender, about 6 to 8 minutes.  Transfer to a bowl, cool slighly and coarsely mash with a fork.  Add all remaining ingredients except wonton wrappers; mix well.  To make wontons, brush wrapper surface with water.  Place about 2 teaspoons eggplant filling in center of wrapper.  Fold top edge over filling to meet bottom edge.  Press edges to seal.  Continue until you've used all filling and wrappers.

Direction for Broth:
In a large soup pot, bring broth, water, juice adn zest to a boil.  Boil about 3 minutes.  Stir in peas or spinach and turn off heat.  In a separate pot, bring 1 quart water to a boil.  Add wontons and cook a few at a time until they float to the surface, about 3 minutes.

To serve:
Place 8 wontons and about 1 cup lemon broth in a shallow soup bowl.  Garnish with cilantro, chili pepper and infused oil or sesame oil, if desired.

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This site is developed by Cynthia Leonard
Revised: July 21, 1999