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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The holidays are gone, and the relatives have left. You can also say farewell to the season's fatty foods with this veggie-loaded soup created by Lulu Powers, Madonna's caterer. One bowl dishes more than all of your RDA for vitamin A and 20 percent for potassium. Bonus: Eating soup before a meal means you'll consume fewer total calories. Ingredients:
3 tbsp olive oil |
1 cup coarsely chopped onion |
1 cup peeled, cored and coarsely chopped granny smith apple |
1 cup peeled and coarsely chopped turnip |
1 cup peeled and chopped butternut squash (seeds discarded) |
1 cup coarsely chopped carrot |
1 cup peeled, chopped sweet potato |
5 cups vegetable (or chicken) stock |
1/4 cup maple syrup |
cayenne pepper |
1 small whole-grain baguette |
3 oz goat cheese |
1/4 cup chopped fresh chives |
Directions:
1. For soup, heat oil in a large saucepan on medium-high heat. Add onion and sauté until translucent. Add apple, turnip, squash, carrot, and sweet potato; season with salt, then sauté 5 minutes. Add stock, bring to a boil and simmer, stirring occasionally, about 30 minutes or until vegetables are tender. Add syrup, then cayenne pepper to taste. Cool slightly. Puree with a handheld mixer, food processor or blender. For toast toppers, cut 6 slices bread and toast them. Spread 1/2 oz goat cheese on top of each; sprinkle with chives. Pour soup into 6 large bowls; float toast on top.
2. Nutritional analysis per serving: 289 calories, 12.5 g fat (4 g saturated), 40 g carbohydrates, 8.5 g protein, 4.5 g fiber Nutritional analysis provided by Self
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