Cream of Spinach and Yam Soup
Spinach and yams join together to produce this sensational, creamy, rich-flavored soup.
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1 red bell pepper, seeded and chopped
- 2 tablespoons minced garlic
- 1 cup all-purpose flour
- 3 (16 ounce) cans fat-free chicken broth
- 3 cups fresh yams (sweet potatoes), peeled and diced or 1 (29 ounce) can yams, drained*
- 1 (10 ounce) bag fresh spinach leaves, stemmed and coarsely chopped
- 2 cups skim milk
- 1/2 cup sliced green onion stems (scallions)
- Salt and pepper to taste
* If using canned yams, cut into small chunks and stir in at the end of cooking.
- In a large heavy pot coated with nonstick cooking spray over a medium-high heat, cook the onion, celery, red bell pepper and garlic until the vegetables are tender, about 5 to 7 minutes.
- Stir in the flour and gradually add the chicken broth, whisking until the soup is blended.
- Add the sweet potatoes and bring to a boil, reduce the heat and cook for approximately 20 minutes or until the potatoes are very tender.
- Add the spinach, milk, green onion stems, salt and pepper. Cook until spinach is wilted and soup well heated and thickened, about 5 minutes.
Yield: 8 servings
Per serving: Cal 208 (2% from fat); Fat 1g; Protein 11g; Carb 40g; Chol 1mg; Sodium 197mg, Saturated Fat 0g
Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.
Recipe and photo used with permission from: Louisiana Sweet Potato Commission
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