Winter Vegetable Soup
Source : Fiona Haynes, Your About.com Guide to Low-Fat Cooking
As the mercury plunges I'm increasingly in the mood for comfort food,
but want to resist the temptation to indulge in high-fat, high-calorie
fare. Checking first to see what vegetables I had on hand I decided to
make a nourishing winter vegetable soup. My favorite way to enjoy a
vegetable-based soup is to puree it, making a velvety blend of goodness,
without the need for cream or butter. While I use chicken broth in this
soup, feel free to use a vegetable broth instead for a real vegetarian soup.
Prep Time: 15 minutes Cook Time: 45 minutes
Ingredients:
2 tsp olive oil
1 cup chopped leeks, white parts only
3/4 cup chopped celery
1 clove garlic, minced
1 1/2 cups carrots, sliced
1 cup rutabaga or turnips, cut into 1-inch pieces
1 medium russet potato, peeled, cut into pieces
1 15 ounce can diced tomatoes
4 cups fat-free, low sodium chicken broth, divided
Salt and pepper as desired
Preparation:
Heat oil on medium heat in a large pot.
Sauté garlic, celery, leeks and carrots for 5 minutes.
Add chopped rutabaga, and potatoes, followed by canned tomatoes and 3
cups of broth.
Bring to a boil, then cover and simmer for 40 minutes, until vegetables
are tender.
In two or three batches, puree soup with in a blender , or use an
immersion blender.
Add extra cup of broth to thin the soup a little.
Serves 6-8.
Per 1 ½ cup serving: Calories 113, Calories from Fat 16, Total Fat 1.8g
(sat0.2g), Cholesterol 0mg, Sodium 168mg, Carbohydrate 20.2g, Fiber
4.1g, Protein 4.1g
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