Creamy Artichoke and Potato Soup
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| Heart-friendly Recipe | X |
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This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 150 mg
Sodium:
No more than 250 mg
Carbohydrates:
No more than 80g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Diabetes-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 300 mg
Sodium:
No more than 1000 mg
Carbohydrates:
No more than 50g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Carb Recipe | X |
|---|
This recipe contains:
Carbohydrates:
No more than 45g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| High-Fibre Recipe | X |
|---|
This recipe contains:
Fibre:
At least 3g
|
| High-Calcium Recipe | X |
|---|
This recipe contains:
Calcium:
At least 50 mg
|
Serves: 4 person(s)
Preparation Time: 15 mins
Cooking Time: 35 mins
This creamy soup features the delicious taste of artichoke.
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Ingredients:
1 Tbsp butter
1 onion, sliced
2 cloves garlic, crushed
2 sticks celery, sliced
500 g artichokes, peeled and sliced
2 Mondial potatoes, peeled and diced
2 cup water
2 cup reduced fat milk
1 freshly ground black pepper, to taste
1/4 cup cream, reduced fat
1 paprika
1 chopped parsley, to garnish
Directions:Heat butter in saucepan. Add onion, garlic and celery. Sauté, stirring constantly, for about 2 minutes.
Add artichokes, potatoes, water and milk. Bring to boil. Reduce heat. Cover. Simmer for 20 minutes or until potatoes are tender.
Blend or puree in batches until smooth. Return to pan. Add pepper and cream. Reheat but do not boil.
Serve immediately in individual bowls with a sprinkle of paprika and a little chopped parsley.
Author:
Fresh Finesse
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