Sweet Potato Soup With Low Sodium |
|
 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
Entered for safe-keeping. This is from Donald Gazzinaga's The No-Salt, Lowest Sodium Light Meals Cookbook , and uses 2 other recipes by Don Gazzinaga to keep the sodium to a minimum: Vegetable Stock With Low Sodium #334800 or Maureen's Chicken Broth With Very Low Sodium #335057 which uses Don's Flavor Enhancer With Very Low Sodium #334780. Ingredients:
3 cups sweet potatoes, cubed |
1/2 onion, chopped |
1 garlic clove, minced |
2 teaspoons olive oil |
1/4 large fresh red bell pepper, chopped |
1/4 teaspoon white pepper |
1/4 teaspoon nutmeg |
1/4 teaspoon ground cloves |
3/4 teaspoon cinnamon |
1 teaspoon gingerroot, grated or 1/4 teaspoon ground ginger |
1 cup nonfat milk |
2 cups very- low sodium chicken broth (such as maureen's chicken broth with very low sodium #335057) or 2 cups very- low sodium vegetable broth (such as vegetable stock with low sodium #334800) |
1 tablespoon natural maple syrup or 1 teaspoon splenda sugar substitute |
fresh sliced red pepper, for garnish (optional) |
fresh parsley sprig, for garnish (optional) |
Directions:
1. In a medium soup pot or stockpot, boil the sweet potatoes in their jackets about 3 minutes or until tender. Drain and remove jackets. Return potatoes to stockpot.
2. Meanwhile, saute the onion, garlic, and red bell pepper on medium heat in 2 teaspoons of olive oil until translucent. Sprinkle with the white pepper and cook an additional minute. Add onion mixture to the sweet potatoes.
3. Add the spices and stir thoroughly.
4. Using a handheld mixer or a blender or a food processor, blend the mixture until smooth while adding the milk.
5. Add the broth/stock and the maple syrup.
6. Heat gently until the soup is warm. Stir frequently and do not allow to boil.
7. Serve hot. Garnish each serving with sliced red bell peppers or parsley sprigs.
|
|