Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Vegetable stock 1 ts Gingerroot, fresh; minced
2 c Sweet potatoes; cut into 1/2 c Yellow squash; sliced 1/4"
-1/2" diamond shapes -thick
1 c Onions; chopped 1/2 c Zucchini; sliced 1/4" thick
1/2 c Celery; chopped 12 oz Tofu; pressed and cubed
1/2 c Button mushrooms; quartered Salt and pepper
1/2 c Parsnips; cut into 1/2-inch Szechuan peppercorns
-diamond shapes 4 Green onions; chopped
1/2 c Carrots; sliced

In a large saucepan, combine the stock, sweet potatoes, onions,
celery, mushrooms, turnips, parsnips, carrots, soy sauce, mirin,
sake, garlic and ginger. Bring to a boil.Reduce the heat and simmer
for 25 minutes.

Add the zucchini and yellow squash. Simmer for an additional 5
minutes. Add the tofu and simmer 5 minutes more. Season to taste with
the pepper, Szechuan peppercorns, and salt. Garnish with chopped
green onions and serve.

Serving size= 1 1/2 cups 232 calories 3.6 g fat 0 mg chol 1,589 mg
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Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE

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