Sweet Potato Soup, Glen's
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 106.6
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 342.0 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 2.8 g
- Protein: 1.9 g
View full nutritional breakdown of Sweet Potato Soup, Glen's calories by ingredient
Introduction
Delicious soup. Leeks can be omitted if you don't have any in the house.15 servings (1 cup per serving) Delicious soup. Leeks can be omitted if you don't have any in the house.
15 servings (1 cup per serving)
Number of Servings: 15
Ingredients
-
3/4 c chopped onion
1 c chopped leek
2 large garlic cloves, minced
1 1/2 c raw carrots, sliced thin (1-1 1/2 c.)
1 bay leaf
2 Tbl. canola oil
4 c. diced sweet potatoes
3 c diced baking potatoes
5 c low fat chicken broth
1 1/2 c. water
1 tbsp. brown sugar
1/2 tsp. ground ginger.
Sprinkle with chopped fresh dill when serving.
Directions
Saute the onion, leek, garlic, and carrots with ginger, bay leaf and salt and pepper to taste in canola oil over moderate heat, stirring, until the vegetables are softened.
Add the cubed sweet potatoes (yams) peeled, and sliced thin, the potatoes peeled and cubed. Add the water and 5 c. of fat free chicken broth. Simmer the mixture, covered, for 15-20 minutes, or until the potatoes are very tender.
Remove the bay leaf.
In a blender puree the mixture in batches until it is very smooth. Place the pureed soup into a large pot.
Additional broth may be added to the soup to make the soup the desired consistency.
Season soup with salt and pepper. The soup may be made 1 day in advance, kept covered and chilled, and reheated.
Top with fresh chopped dill before serving. Can also be served with no fat sour cream and toasted pecans. (Pecans and sour cream will change the nutrient count)
Number of Servings: 15
Number of Servings: 15
Recipe submitted by SparkPeople user BENSON37.
Add the cubed sweet potatoes (yams) peeled, and sliced thin, the potatoes peeled and cubed. Add the water and 5 c. of fat free chicken broth. Simmer the mixture, covered, for 15-20 minutes, or until the potatoes are very tender.
Remove the bay leaf.
In a blender puree the mixture in batches until it is very smooth. Place the pureed soup into a large pot.
Additional broth may be added to the soup to make the soup the desired consistency.
Season soup with salt and pepper. The soup may be made 1 day in advance, kept covered and chilled, and reheated.
Top with fresh chopped dill before serving. Can also be served with no fat sour cream and toasted pecans. (Pecans and sour cream will change the nutrient count)
Number of Servings: 15
Number of Servings: 15
Recipe submitted by SparkPeople user BENSON37.