Summer Soup -- e
Source of Recipe
Light and Easy Diabetes Cuisine - by Betty Marks
Summer Soup -- e
Servings: 4 (1-cup) servings
- 2 cups water
- 2 new potatoes, peeled, diced
- 2 carrots, sliced
- 6 fresh spinach leaves, chopped
- 1/2 cup fresh green peas or thawed frozen green peas
- 1 tablespoon arrowroot
- 1-1/2 cups skim milk
- 1/4 teaspoon red (cayenne) pepper
- 1 tablespoon chopped fresh parsley
In a medium-size saucepan, place water, potatoes and carrots; bring to a boil. Cover and cook 10 minutes. Add the remaining vegetables and cook 5 minutes more.
Meanwhile, make a paste of the arrowroot and 3 tablespoons of the milk. Add remaining milk and stir into the vegetables. Add cayenne and simmer 5 minutes, until vegetables are tender. Garnish with parsley.
One 1-cup serving equals: 97 Calories, 6 g Protein, 18 g Carbohydrates, 2 mg Cholesterol, 112 mg Sodium, 0 g Fat +++EXC: 1/2 Milk, 2 Vegetable
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