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Recipes Soups Vegetable
Recipes Soups Vegetable
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| Servings: | 6 |
| Author Notes: | This terrific recipe was given to us by diabetic cooking expert Marilyn Helton. Cubes of fresh apple, browned in a skillet, add the perfect contrast to this luscious, dairy-free soup. |
| Ingredients: |
1 tablespoon canola oil 1 Granny Smith apple, peeled, cored and chopped 1 leek, white part only, finely chopped 4 cups vegetable stock 1 yam or sweet potato, peeled, halved lengthwise and cut in 1/2-inch slices 1 can (16 ounces) pured pumpkin 1/4 teaspoon dried thyme leaves salt and pepper to taste 4 teaspoons minced chives, for garnish |
| Instructions: |
In a large, heavy saucepan, heat oil over medium-high heat. Sauté the leek and chopped apple until the leek softens, about 4 minutes. Add the vegetable broth, yam, puréed pumpkin and thyme leaves. Bring the soup to a boil, reduce heat, and simmer until the yam and apple are soft when pierced with a knife, 20 to 25 minutes.
Transfer the hot soup to a blender or food processor and purée. Pour it into 6 bowls, Garnish each bowl with a teaspoon of the chives, and serve. Diabetic Exchanges: |
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