Soups
Leek and Gold Potato Soup
Submitted by Anonymous on Fri, 06/13/2008 - 12:50.8 each Yukon Gold potatoes, peeled and cut into ½ inch pieces
2 each large leeks, white and pale-green parts only, cleaned and chopped 1 large onions, chopped
1 quart fat-free, low-sodium chicken broth
black pepper
- Combine potatoes, leeks, onion, broth and pepper in a large pot and
bring to a boil. - Reduce the heat and simmer, covered until vegetables
are tender, 22-25 minutes. Remove from heat and let cool for 10
minutes. - Transfer mixture to a blender and puree, working in batches
if necessary to prevent overflow. You may also keep a few of the
potatoes aside to mash roughly with a fork and add into puree (this
will give the soup a heartier consistency).
Moroccan Turkey and Vegetable Stew
Submitted by Christian Warden on Fri, 03/21/2008 - 23:13.1 cup water 3⁄4 teaspoon coriander seed
3⁄4 cup canned kidney beans 3⁄4 teaspoon curry powder
3⁄4 teaspoon olive oil 1⁄4 teaspoon salt
1 cup sweet red bell peppers, chopped 31⁄4 cups chopped zucchini
11⁄2 cup onions, chopped 1 14-ounce can crushed tomato, no salt
added
1 bay leaf 3⁄4 pound butternut squash; peeled and
cubed
2 cloves of garlic, minced 12 ounces potatoes; peeled and cubed
1⁄2 teaspoon ground cumin 12 ounces cooked turkey breast
1. Bring kidney beans and water to a boil. Cook for 3-5 minutes. Drain water and
set aside.
2. Heat non-stick skillet with olive oil. Cook pepper and onion until tender.
3. Add seasonings, bay leaf, zucchini, tomatoes (with liquid), butternut squash, and
potatoes.
4. Cook until potatoes are soft. Add beans and allow soup to come to boil, then
reduce to a simmer. Remove from heat and remove the bay leaf before serving
5. Serve 1 cup of soup topped with 2 oz turkey.
