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Creamy Vegetable Soup |
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Serves: 4 Print this RecipeThis blended soup makes a great first course for a special meal. Valerie Jones Portland, Maine This tasty dish uses less sugar, salt and fat. Recipe includes Diabetic Exchanges. 3 cups thinly sliced carrots 1 cup chopped onions 2/3 cup chopped celery 1-1/2 cups diced peeled potatoes 1 clove garlic, minced 1/2 teaspoon sugar 2 teaspoons vegetable oil 4 cups chicken broth Dash ground nutmeg Pepper to taste In a Dutch oven or soup kettle over medium-low heat, sauté carrots, onion, celery, potatoes, garlic and sugar in oil for 5 minutes. Add broth, nutmeg and pepper; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Remove from the heat and cool to room temperature. Puree in batches in a blender or food processor. Return to the kettle and heat through. Diabetic Exchanges: One serving (prepared with low-sodium chicken broth) equals 2 vegetable, 1 starch, 1/2 fat; also, 136 calories, 116 mg sodium, 0 cholesterol, 23 gm carbohydrate, 5 gm protein, 3 gm fat. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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