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| 2 | tablespoons | vegetable oil | |
| 1 | teaspoon | sesame oil | roasted |
| 2 | each | garlic | cloaves, peeled and minced |
| 1 | each | onion | medium, sliced |
| 4 | cups | water | or vegetable stock |
| 1 | each | potatoe | large, scrubbed and cubed |
| 3 | Bay | bay leaves | |
| 1/2 | teaspoon | thyme | |
| 4 | tablespoons | organic shoyu | or miso |
| 1 | pinch | cayenne pepper |
Smash each clove of garlic with the handle of a knife to make removing the skin easier.
Remove the skin and chop the garlic.
Heat the oils in aheavy kettle; add onion and garlic.
Saute over very low heat for about 20 minutes or until well cooked.
Add the water, potato, bay leaves, and thyme.
Bring to a boil, then reduce heat and simmer until the potato is tender.
Remove the kettle from the heat and ad the shoyu or miso; then add the cayenne to taste.
Serve with a hot, crusty loaf of whole grain bread (preferable sourdough) and a big green salad.
| % Daily Value* | |
| Total Fat 5.0g | 8% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 609mg | 25% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 0.0g | 2% |
| Sugars 1.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 0% | Vitamin C | 4% | |
| Calcium | 2% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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