Sweet Potato and Pear Soup
Find a heartwarming, heart-healthy entree in this sweet soup
Fat-free, full of vitamins A and C, and an excellent source of fiber, the dish is perfect for a rainy day, a sick day or any kind of day.
- 1 large sweet potato, peeled and cut into 1-inch chunks
- 2 medium ripe pears, peeled, cored and cut into 1-inch chunks
- 1 small red onion, trimmed and cut into 1-inch chunks
- ¾ c. evaporated, nonfat milk
- ½ tsp. fresh thyme leaves, chopped or ¼ tsp. crushed, dried thyme
- ¼ tsp. crushed red pepper flakes
- ¼ tsp. salt
- ⅛ tsp. pepper
- 2 c. reduced-sodium chicken broth
- ¼ c. fat-free yogurt, preferably Greek-style
- Fresh thyme sprigs for garnish, optional
Preheat oven to 400 degrees. Place sweet potato, pears and onion in a nonstick roasting pan. Spray vegetables and pear with nonstick cooking spray. Toss. Roast for 50 minutes or until fork tender. Remove from oven. Place vegetables and pears in large pot. Add evaporated milk. Purée mixture using an immersion blender. (If desired, purée vegetables with milk in a free-standing blender, in batches if necessary.) Pour purée into large pot. Add thyme, red pepper flakes, salt, pepper and chicken broth to pot. Simmer soup for 10 minutes, stirring occasionally. Spoon soup into four bowls. Top each serving with 1 Tbsp. of yogurt. Garnish with thyme sprigs.
Makes 4 (1-cup) servings. Nutritional information per serving: 190 calories, 0.5 g total fat, 7 g protein, 45 g carbohydrates, 430 mg sodium, 5.5 g dietary fiber.
