Rustic Autumn Soup - 20g Carbs, 4g Fiber
From: Taste of Home Christmas Annual Annual 2010, p94
This recipe is a great way to use the harvest of fall. The rich, velvety
soup makes a special first course, and the flavors of root vegetables
really shine with a subtle sweetness from apple.—Denice Hageli, Elmhurst, Illinois
This recipe is: Diabetic Friendly
Prep: 30 min
Cook: 25 min
Servings: 13
5 medium parsnips, chopped
5 medium carrots, chopped
2 medium onions, chopped
1 medium sweet potato, peeled and chopped
1 medium turnip, peeled and chopped
1/2 medium tart apple, peeled and chopped
2 Tbsp chopped roasted sweet red pepper
2 celery ribs, chopped
3 (14 1/2 oz cans) reduced-sodium chicken broth
2 Bay Leaves
1 garlic clove, minced
1 tsp dried tarragon
1/2 tsp salt
1/2 tsp pepper
2 cups half-and-half cream
Optional garnish: additional cooked finely chopped carrots, parsnips
and/or apples, fresh chives
In a Dutch oven, combine the first 14 ingredients. Bring to a boil.
Reduce heat; cover and simmer for 20-25 minutes or until tender.
Discard bay leaves. Cool slightly.
In a blender, process soup in batches until smooth. Return all to
the pan; add cream and heat through. Garnish with additional cooked
vegetables and/or apples and chives.
Yield: 13 servings (3 1/4 quarts)
Servings: 13
Serving Size: 1 cup
Nutrition per Serving:
134 Calories, 4g Fat, 3g Saturated Fat, 18mg Cholesterol, 384mg Sodium,
20g Carbs, 4g Fiber, 4g Protein
Diabetic Exchanges: 1 starch, 1 fat
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