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.