Yam Soup

Yams are full of antioxidants like beta carotene, which help prevent heart disease. Onions are thought to thin blood, lower LDL (the "bad" cholesterol) and raise HDL (the "good" cholesterol), discourage blood clots and fight atherosclerosis. Cayenne pepper contains antibacterial and antioxidant capabilities.

3 large yams
1 onion, diced
1 Tbsp (15 ml) butter
2 Tbsp (30 ml) tamari
4 cups (1l) water, boiling
2 cubes of vegetable broth
1 Tbsp (15 ml) kefir or yogurt
1/4 tsp (1 ml) cayenne
1 tsp (5 ml) ginger root, grated
1 tsp (5 ml) butter
3 Tbsp (45 ml) pumpkin seeds, slightly roasted
1/2 cup (125 ml) feta cheese

Cook yams for 30 to 40 minutes until tender, then peel. While yams are cooking saut?nions in butter and tamari until translucent. Dissolve vegetable cubes in boiling water. Put everything in blender. Add kefir, cayenne and ginger root. Blend on high speed.

Slightly roast pumpkin seeds in butter. Garnish with pumpkin seeds and thin slices of feta cheese and serve hot.

Source: alive #220, February 2001