Velvety Yam Soup

Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation

Nutrition Facts

Serving Size	¼ recipe
Calories	230
Calories from Fat	5
Total Fat	0 g
Saturated Fat	0 g
Cholesterol	0 mg
Sodium	170 mg
Total Carbohydrate	49 g
Dietary Fiber	7 g
Sugars	13 g
Proteins	9 g
Vitamin A	15% DV
Vitamin C	15% DV
Calcium	30% DV
Iron	8% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings	4
Preparation Time	25 minutes

Cups of Fruits and Vegetables Per Person: 1.0

Ingredients and Preparation

Ingredients	Measures
Yams or sweet potatoes	2 medium (about 8 ounces)
Medium leeks	2
Fat-free chicken stock	2 tablespoons
Dried dill	½ teaspoon
Evaporated skim milk	1½ cups

Directions
Peel the yams or sweet potatoes, and slice into ¾ inch chunks. Place in a 1½ quart casserole dish.
Trim the leeks, slit lengthwise, and wash well to remove all grit. Coarsely chop and add to the dish.
Stir in the stock and dill.
Cover the dish with vented plastic wrap and microwave on high for 5 minutes, or until the yams or sweet potatoes are just tender.
Let stand for 4 minutes.
Transfer the mixture to a blender.
Pour the milk into a 2 cup glass container and microwave on high for 2 minutes, or until warm. Add to the blender and puree.
Serve warm.

Diabetic Exchange
Fruit: 0; Vegetables: 1; Meat: 0; Milk: 1; Fat: 0; Carbs: 2; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

Source
Produce for Better Health

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