Sweet Potato Soup
- Number of Servings: 4
Ingredients
4 cups water2 cups peeled, sliced carrots4 cups zucchini, chopped in bite size pieces1bay leaf1 leek peeled , dark green tops removed, quartered and diced1 large sweet potato cooked, peeled and dicedFresh, chopped dill to taste
In large pot boil carrots and bay leaf for 15 minutes.
Add leek to carrots and boil another 5 minutes
Add zucchini to carrots and leeks and boil another 5 minutes.
Add cooked, diced sweet potatoes to the other boiled vegetables in the pot and heat slowly for another 5 minutes.
A few minutes before serving, add fresh chopped dill.
Remove bay leaf.
Divide into 4 soup bowls and serve.
OPTIONAL- The finished soup may be processed in a blender and served as a creamed soup. May thin with skim milk if too thick.
Number of Servings: 4
Recipe submitted by SparkPeople user KOCHSTER.
Add leek to carrots and boil another 5 minutes
Add zucchini to carrots and leeks and boil another 5 minutes.
Add cooked, diced sweet potatoes to the other boiled vegetables in the pot and heat slowly for another 5 minutes.
A few minutes before serving, add fresh chopped dill.
Remove bay leaf.
Divide into 4 soup bowls and serve.
OPTIONAL- The finished soup may be processed in a blender and served as a creamed soup. May thin with skim milk if too thick.
Number of Servings: 4
Recipe submitted by SparkPeople user KOCHSTER.
Nutritional Info Amount Per Serving
- Calories: 107.9
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 72.9 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 6.1 g
- Protein: 3.0 g
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