Description
Adapted from the louisiana sweet potato commission, this recipe is packed with healthy ingredients. A cream soup with no cream, no butter; just flat out good for you.
I used king arthur's "white" whole wheat flour to pack in a bit more nutritional punch. My local safeway is carrying this flour now.
This colorful soup is very mild; if you want to kick it up with some heat, go right ahead. Mr. B does not like spicy; when he tried this soup he gave it two thumbs up.
Note–i use bagged baby spinach and don't bother to remove the stems.
Ingredients
- Olive Oil
- Onion
- Celery
- Red Pepper
- Garlic
- All-purpose Flour
- Vegetarian Broth
- Yams
- Fresh Spinach Leaves
- Skim Milk
- Green Onion Stems
- Salt And Pepper
Instructions
- In a large heavy pot, heat olive oil to medium-high, and cook onion, celery, red bell pepper and garlic until the vegetables are tender, about 5-7 minutes
- Whisk in the flour and gradually add the broth, whisking until soup is blended
- Add the yams and bring to a boil, cover and reduce the heat to low, or a slow simmer
- Cook approximately 20 minutes or until the potatoes are very tender
- Add the spinach, milk, green onions, salt and pepper
- Turn the heat back up to medium
- Cook until spinach is wilted and soup well heated and thickened, about 5 minutes
- Hope you enjoy!