As the weather gets cooler, warm up with this low-fat Sweet Potato Bisque from registered dietitian, Tina at The Voice of Reason.
From Tina: This soup is so silky and satisfying; you’ll want to add it to your repertoire. Not to mention the sweet potato is a good source of nutrition.
1 T canola oil
1 cup chopped white onion
2 t thyme
½ t cinnamon
½ t allspice
½ t salt
½ t black pepper
1 T sugar
1 lbs sweet potatoes (about 4 small), scrubbed, peeled and cut into small dice
4 c chicken broth or stock
1 c evaporated whole milk
½ c fat free half ‘n’ half
In a large stock pot, heat the oil. Add the onion, thyme, cinnamon, allspice, salt, pepper and sugar. Saute the mixture until the onions are soft and golden, about 7 minutes. Add the sweet potatoes, stock, milk and half ‘n’ half, and cook at a low boil for 20 – 25 minutes, or until the potatoes are soft. Remove bisque from the heat and puree the soup until silky. This can be done in a food processor or blender. First, strain the soup and puree the solids, adding the soup a little bit at a time until the entire batch is smooth.)
Yield: 6, 8-ounce servings
About 200 calories per serving
Go to The Voice of Reason to learn about the nutritional goodness of sweet potatoes, how to pick the best ones, and how to store them. You’ll also find helpful information from Tina about food issues, healthy eating, cooking and nutrition.
[Recipe re-printed with permission]
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As the weather gets cooler, warm up with this low-fat Sweet Potato Bisque from registered dietitian, Tina at The Voice of Reason.
From Tina: This soup is so silky and satisfying; you’ll want to add it to your repertoire. Not to mention the sweet potato is a good source of nutrition.
1 T canola oil
1 cup chopped white onion
2 t thyme
½ t cinnamon
½ t allspice
½ t salt
½ t black pepper
1 T sugar
1 lbs sweet potatoes (about 4 small), scrubbed, peeled and cut into small dice
4 c chicken broth or stock
1 c evaporated whole milk
½ c fat free half ‘n’ half
In a large stock pot, heat the oil. Add the onion, thyme, cinnamon, allspice, salt, pepper and sugar. Saute the mixture until the onions are soft and golden, about 7 minutes. Add the sweet potatoes, stock, milk and half ‘n’ half, and cook at a low boil for 20 – 25 minutes, or until the potatoes are soft. Remove bisque from the heat and puree the soup until silky. This can be done in a food processor or blender. First, strain the soup and puree the solids, adding the soup a little bit at a time until the entire batch is smooth.)
Yield: 6, 8-ounce servings
About 200 calories per serving
Go to The Voice of Reason to learn about the nutritional goodness of sweet potatoes, how to pick the best ones, and how to store them. You’ll also find helpful information from Tina about food issues, healthy eating, cooking and nutrition.
[Recipe re-printed with permission]
Related posts