Written by Catherine Saxelby
on Friday, 17 July 2009.
Tagged: easy, healthy eating, soup, vegetables, vegetarian
Here's a dead-easy soup idea from the people at Salt Matters who eat a healthy diet without any added salt or salted foods. You first prepare the sweet potato and then add a can of reduced-salt tomato soup to thicken and add flavour.
Including 1 slice of rye bread: 870 kilojoules ( 205 Calories), 7g fat (including 1g saturated fat), 30g carbohydrate (including 13g sugars), 5g fibre and 70mg sodium. Read our nutrition rating system.
1. Peel kumara and chop into pieces.
2. In a large heavy based saucepan, saute the onion and garlic in oil. Add kumera and half the water.
3. Simmer gently until cooked. Puree with a blender or food processor and return to pan.
4. Add the soup to the puree along with the remaining water. Bring to the boil and then simmer until ready. Serve topped with parsley with a chunk of rye or grainy bread.
Mash with a potato masher for a coarser texture.
Don't miss a post. Sign up for Catherine's eNewsletter and get the latest Foodwatch news, product reviews, recipes and special offers direct to your inbox each month. It's free. Plus you'll receive Catherine's 26-page ebook "Cut the CRRAP - How to limit your intake of ultra-processed foods".
You can unsubscribe at any time and we never give your details to any third party.
© 2023 Foodwatch Australia. All rights reserved
Author photo by Kate Williams
Website by Joomstore eCommerce