Potato Vegetable Soup
Makes 8 1-cup servings
3
medium
potatoes, scrubbed and cut into 1/2-inch cubes
2
celery stalks, sliced
1
large
carrot, sliced
2
cups
shredded green cabbage
3
cups
water
1
cup
fortified unsweetened soy- or rice milk
3/4
teaspoon
salt
1/4
teaspoon
black pepper
Combine potatoes, celery, carrot, cabbage, and water in a large pot. Bring to a simmer, then cover and cook until tender, about 15 minutes.
Transfer about 3 cups of the mixture to a blender. Add non-dairy milk, salt, and pepper. Hold lid on tightly and blend until completely smooth, about 30 seconds, then return to the pot and stir to mix. Heat gently before serving.
Per 1-cup serving
- Calories: 77
- Fat: 0.6 g
- Saturated Fat: 0.1 g
- Calories from Fat: 6.5%
- Cholesterol: 0 mg
- Protein: 2.5 g
- Carbohydrates: 16.4 g
- Sugar: 2.4 g
- Fiber: 2.8 g
- Sodium: 264 mg
- Calcium: 67 mg
- Iron: 1.6 mg
- Vitamin C: 13.3 mg
- Beta Carotene: 736 mcg
- Vitamin E: 0.2 mg
Source: Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.
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