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Print this Recipe    Cilantro Potato

Cilantro Potato soup

2 yellow onions
4 cloves garlic
1 green pepper
1 jalapeno
5 lbs potatoes
1 pear
1 zuchinni
2 tsp cumin
2 tsp salt
1/2 tsp pepper
1 bunch cilantro
1 quart nonfat yougurt
6 oz feta cheese

Chop the vegetables roughly and add them as they are chopped.
Saute vegies and cumin in a dutch oven in cooking spray or a bit
of oil on med. heat.

If they start to stick add a bit of water. After ten minutes or
so add 1 qt water. (Some wine might be nice too) Dont add too much
or it will be hard to puree. Add salt and pepper to taste.

When the potatoes are cooked (around 20 minutes) Process in a food
processor in batches with the cilantro. Add the yougurt and crumbled
feta.

It will be pretty thick at this point add more water as needed.
Heat through, but do not boil after adding the yourgurt.

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