2 c Vegetable stock

2 c Sweet potatoes -- cut into

-1/2" diamond shapes 1 c Onions -- chopped

1/2 c Celery -- chopped

1/2 c Button mushrooms -- quartered

1/2 c Parsnips -- cut into 1/2-inch

-diamond shapes 1/2 c Carrots -- sliced

1 t Gingerroot, fresh -- minced

1/2 c Yellow squash -- sliced 1/4"

-thick 1/2 c Zucchini -- sliced 1/4" thick

12 oz Tofu -- pressed and cubed

Salt and pepper Szechuan peppercorns 4 Green onions -- chopped

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