A starter soup guaranteed to be a smashing success at your next dinner party.
These instructions meet the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.
- 2 tsp. vegetable oil
- 1 cup (1 large) onion, chopped
- 1/2 cup (1 medium stalk(s)) celery, sliced
- 3 cups (3 medium) sweet potatoes, peeled and cubed
- 2 cups (2 medium) ripe pears, peeled and cubed; extra pear for garnish (optional)
- 4 cups low-sodium chicken broth
- 1/2 cup dry vermouth
- 1 stick cinnamon
- 1 tsp. orange zest, finely grated
- 1/2 tsp. dried thyme
- 1/4 tsp. ground nutmeg
- 1/4 tsp. black pepper, freshly ground
- 1 8-oz. package(s) low-fat plain yogurt (optional)
- Fresh parsley, chopped, for garnish
In a large saucepan, heat the oil over MEDIUM heat. Add the onion and celery and cook for about 10 minutes, or until soft but not browned. Add the sweet potatoes, pears, chicken broth, vermouth, cinnamon stick, orange zest, and thyme. Bring to a boil; reduce the heat and simmer, covered, for 35 to 45 minutes, or until the sweet potatoes are tender. Remove the cinnamon stick. In a food processor or blender, puree the vegetable mixture, in batches, until smooth. Return the puree to the saucepan and stir in the nutmeg and pepper. Cook over MEDIUM heat until heated through. To serve, halve, core, and cut an extra pear into 6 wedges, if desired for garnish. Cut each wedge to form a fan. Ladle the soup into bowls and top with a dollop of yogurt, if desired. Garnish each serving with a pear fan and sprinkle with parsley.
Total Fat: 1.7g
Saturated Fat: 0.3g
Dietary Fiber: 4g
% of Calories from Fat: 10%
*Nutrition analysis does not include optional ingredients.
Each serving provides: An excellent source of vitamin A, and a good source of vitamin C, potassium and fiber.
Credit: Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Mark Goodwin,