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The Healthy Living Magazine

Winter Vegetable Potage

Per Serving

Winter 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
3Tbsp.minced fresh chive

Directions

  1. 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.
  2. 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.
  3. Mix together the yogurt and chives. Divide potage into bowls and place a small spoonful of the yogurt mixture on top of each.
 

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