Winter Vegetable Potage
Per ServingWinter Vegetable Potage |
||
|---|---|---|
| Makes: 16 | ||
| Serving Size: 1 cup | ||
| Calories | 75 | |
| Fat | 1 | g |
| Saturated Fat | 0.4 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 14 | g |
| Fiber | 3 | g |
| Sugars | 4 | g |
| Cholesterol | 0 | mg |
| Sodium | 345 mg (without added salt) | |
| Protein | 4 | g |
| Choices: Starch 0.5, Vegetable 1 | ||
- Makes: 16
- Serving Size: 1 cup
- Preparation Time: 30 minutes
- Cooking Time: 40 minutes
Ingredients
| Potage | ||
| 2 | tsp. | butter |
| 1 | tsp. | olive oil |
| 3 | cups | diced onions |
| 2 | cups | peeled and diced carrots |
| 2 | cups | finely diced fennel |
| Kosher salt to taste | ||
| 10 | cups | low-fat, reduced-sodium chicken broth |
| 2 | cups | sliced cabbage |
| 3 | cups | peeled and diced Yukon Gold potatoes |
| 1 | cup | peeled and diced rutabaga |
| Fresh-ground pepper to taste | ||
| 2 | cups | chopped broccoli |
| Yogurt Chive Topping | ||
| 1/2 | cup | nonfat Greek-style yogurt |
| 3 | Tbsp. | minced fresh chive |
Directions
- To prepare the potage, heat the butter and olive oil in a large soup pot over medium-high heat. Add the onions, carrots, and fennel. Season with salt and sauté for 7 to 8 minutes.
- Add the chicken broth, cabbage, potatoes, and rutabaga, and season with more salt and pepper. Bring to a boil. Cover the pan, and simmer on low for 15 minutes or until vegetables are tender. Add broccoli, and cook 5 more minutes.
- Mix together the yogurt and chives. Divide potage into bowls and place a small spoonful of the yogurt mixture on top of each.
