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Creamy Fish & Veggie Soup

Source of Recipe

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Creamy Fish & Veggie Soup

everydaydiabeticrecipes.com
SERVES 11
COOK TIME 15 Min

Creamy Fish & Veggie Soup fits right into most diabetic meal plans because it's a lighter version of the traditional recipe!

What You'll Need:
• 2 cups water, divided
• 1 can (14 ounces) reduced-sodium ready-to-use chicken broth
• 2 pounds white potatoes, peeled and cut into 1/2-inch chunks
• 1 large onion, chopped
• 2 ribs celery, chopped
• 1 carrot, chopped
• 1 bay leaf
• 2 cans (12 ounces each) fat-free evaporated milk
• 4 tablespoons (1/2 stick) light butter
• 1 pound white-fleshed fish fillets, cut into 1/2-inch chunks
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt

What To Do:
1. In a soup pot, bring 1-1/2 cups water, the chicken broth, potatoes, onion, celery, carrot, and bay leaf to a boil over high heat.

2. Reduce the heat to medium-low, cover, and simmer for 8 to 10 minutes, or until the vegetables are tender. Add the evaporated milk, butter, fish, thyme, salt, and pepper, and bring to a boil.

3. In a small bowl, whisk the cornstarch and the remaining 1/2 cup water until blended. Add to the soup mixture, stirring until thickened. Remove the bay leaf, ladle soup into bowls, and serve.

1/11 of recipe equals: Calories 187 (Calories from Fat 46); Total Fat 5.1g (Saturated Fat 2.0g, Trans Fat 0.0g); Protein 13g; Cholesterol 31mg; Sodium 233mg; Total Carbohydrates 22g; Dietary Fiber 2.4g; Sugars 8.9g