Cream of Yam and Spinach Soup |
|
 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
Adapted from the Louisiana Sweet Potato commission, this recipe is packed with healthy ingredients. A cream soup with no cream, no butter; just flat out good for you. I used King Arthur's white whole wheat flour to pack in a bit more nutritional punch. My local Safeway is carrying this flour now. This colorful soup is very mild; if you want to kick it up with some heat, go right ahead. Mr. B does not like spicy; when he tried this soup he gave it two thumbs up. Note-I use bagged baby spinach and don't bother to remove the stems. Ingredients:
1 tablespoon olive oil |
1 cup chopped onion |
1/2 cup chopped celery |
1 red pepper, seeded and chopped |
2 tablespoons minced garlic |
1 cup all-purpose flour |
3 (14 ounce) cans vegetarian broth |
3 cups fresh yams, large dice |
1 (10 ounce) bag fresh spinach leaves, stemmed and coarsely chopped |
2 cups skim milk |
1/2 cup sliced green onion stems |
salt and pepper |
Directions:
1. In a large heavy pot, heat olive oil to medium-high, and cook onion, celery, red bell pepper and garlic until the vegetables are tender, about 5-7 minutes.
2. Whisk in the flour and gradually add the broth, whisking until soup is blended.
3. Add the yams and bring to a boil, cover and reduce the heat to low, or a slow simmer. Cook approximately 20 minutes or until the potatoes are very tender.
4. Add the spinach, milk, green onions, salt and pepper (I didn't measure, but guesstimate that I used between 1/2 and 3/4 teaspoons salt).
5. Turn the heat back up to medium. Cook until spinach is wilted and soup well heated and thickened, about 5 minutes.
6. Hope you enjoy!
|
|