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Ингредиенты
- 3 med -large potatoes cubed
- 2 x vegetable bouillon cubes
- 2 c. minced leeks
- 1Â 1/3 c. minced bok choy
- 3/4 c. shredded carrots
- 1/8 tsp grnd coriander
- Â Â Paprika to taste
- Â Â Cayenne to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Salt to taste
- 2 c. low fat lowfat milk
Инструкции
- Boil potato cubes in 2 qts of water with bouillon cubes till tender but not mushy, about 15 min. Reserve 1 to 2 c. of liquid.
- Meanwhile, saute/fry the leeks in a little water till lightly browned. Add in bok choy and carrots and saute/fry for 3 to 4 min. Begin sprinkling seasonings a little at a time into the pan with leeks, bok choy and carrots.
- Reserving 1 1/2 c. potato cubes for texture, puree potatoes with half the lowfat milk in a blender or possibly with a hand mixer. Blend or possibly mix only long sufficient to create a smooth texture without it becoming gluey.
- Return potato puree to the soup pot and add in sauteed vegetables and remaining potato cubes. Add in remainder of lowfat milk till soup reaches the desired thickness. Add in more lowfat milk as needed.
- This recipe yields 4 servings.
- Comments: West and East meet in this dish, and it turns out to be a good match. Substitute soy or possibly rice lowfat milk for dairy lowfat milk if you wish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 303g | |
| Recipe makes 4 servings | |
| Calories 83 | |
| Calories from Fat 14 | 17% |
| Total Fat 1.61g | 2% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 477mg | 20% |
| Potassium 404mg | 12% |
| Total Carbs 11.43g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 8.36g | 6% |
| Protein 6.29g | 10% |
