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Cream of Yam and Spinach SoupSpinach and yams join together to produce this sensational, creamy, rich-flavored soup.Ingredients: 1 cup chopped onion 1/2 cup chopped celery 1 red bell pepper, seeded and chopped 2 tablespoons minced garlic 1 cup all-purpose flour 3 (16-ounce) cans fat-free chicken broth 3 cups fresh yams (sweet potatoes), peeled and diced, OR, 1 (29 ounce) can yams, drained 1 (10 ounce) bag fresh spinach leaves, stemmed and coarsely chopped 2 cups skim milk 1/2 cup sliced green onion stems (scallions) Salt and pepper to taste Directions: In a large heavy pot, coated with nonstick cooking spray, and over a medium-high heat, cook the onion, celery, red bell pepper and garlic until the vegetables are tender, about 5 to 7 minutes. Stir in the flour and gradually add the chicken broth, whisking until the soup is blended. Add the sweet potatoes and bring to a boil; reduce heat and cook approximately 20 minutes* or until the potatoes are very tender. Add the spinach, milk, green onion stems, salt and pepper. Cook until spinach is wilted and soup well-heated and thickened, about 5 minutes. Makes 8 Servings. *Note: If using canned yams, cut in small chunks and stir in at the end of cooking. Nutrition information per serving: Calories: 208 Total fat: 1g Carbohydrate: 40g Cholesterol: 1g Sodium: 197mg Protein: 11g Exchanges: 2 Starch, 1/2 Milk or Other Carbohydrate Courtesy of FitnessandFreebies.com Back to Previous Page
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