Sponsored By Siempre Mujer Magazine
Mix and match the amounts of root vegetables to find the blend you like.
Per serving:
177 calories 1g total fat (0g sat. fat)
3mg cholesterol 387 Sodium
5g fiber 10g protein
34g carbohydrate
Ingredients:
Nonstick cooking spray
2 leeks, thinly sliced (2/3 cup)
2 cloves garlic, minced
1 small sweet potato, peeled and chopped (1 cup)
2 cups assorted chopped, peeled root vegetables (such as parsnips, turnips, rutabagas, and/or carrots)
1 14-ounce can reduced-sodium chicken broth
1 12-ounce can evaporated fat-free milk
1/4 teaspoon fennel seeds, crushed
1/8 teaspoon ground black pepper
Ground black pepper (optional)
Directions:
1. Lightly coat an unheated medium saucepan with nonstick cooking spray. Preheat pan over medium heat. Add leeks and garlic; cook until tender. Add sweet potato, assorted root vegetables, and chicken broth. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until vegetables are tender.
2. Remove from heat. Stir in evaporated milk, fennel seeds, and the 1/8 teaspoon pepper. Transfer to a 1-1/2- to 2-quart airtight storage container. Cover and chill overnight.
3. To serve, transfer mixture to a medium saucepan. Heat through, but do not boil. Pack in four preheated* insulated thermal containers. Serve within 5 hours. If desired, sprinkle with additional pepper. Make 4 servings.
*Test Kitchen Tip: To preheat, pour boiling water into thermal containers. Let stand covered for 5 minutes. Drain and fill with hot soup.