Cream of Spinach and Yam Soup
1 Cup chopped onion
½ Cup chopped celery
1 Red bell pepper, seeded and chopped
2 Tablespoons minced garlic
1 Cup all-purpose flour
3 (16 ounce) cans fat-free chicken broth
3 Cups fresh yams (sweet potatoes), peeled and diced or
2 (15 oz.) can yams, drained
1 (10 ounce) bag fresh spinach leaves, stemmed and coarsely chopped
2 Cups skim milk
½ Cup sliced green onion stems (scallions)
Salt and pepper to taste
In a large heavy pot coated with nonstick cooking spray over a medium-high heat, cook the onion, celery, red bell pepper and garlic until the vegetables are tender, about 5 to 7 minutes. Stir in the flour and gradually add the chicken broth, whisking until the soup is blended. Add the sweet potatoes and bring to a boil, reduce the heat and cook approximately 20 minutes or until the potatoes are very tender. Add the spinach, milk, green onion stems, salt and pepper. Cook until spinach is wilted and soup well heated and thickened, about 5 minutes. Makes 8 servings
Variations: Note: If using canned yams, cut in small chunks and stir in at the end of cooking.
Recipe by: Holly Clegg.