This week I didn't bake something for WW Wednesday, instead I wanted to post this creamy, tasty soup. This is one of the best soups I have tasted in a very long time. It is nice and creamy, loaded with vitamins and antioxidants and is only 4 points! Serve with a nice salad and you have a great lunch! Try it today!
It is incredibly delicious!
Weight Watchers Sweet Potato Soup Recipe
Ingredients:
- 2 large sweet potatoes
- 2 cups canned chicken broth, divided
- 1 tbsp reduced-calorie margarine
- 1 tbsp all-purpose flour
- 1/4 tsp ground ginger
- 1 cup fat-free evaporated milk
- 1 tbsp chopped pecans
TIP: For an extra flavor boost, consider adding a dash of curry powder with the flour and ginger. And toast the pecans to help maximize their flavor.
Directions:
Preheat oven to 400ºF.
Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven and allow to cool. When cool, remove and discard skin; chop potatoes.
Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute. Set potato mixture aside.
Melt margarine in a medium-size saucepan; stir in flour and ginger, and then add milk. Cook, stirring, until slightly thickened and bubbly, about 5 minutes. Cook 1 minute more and then stir in sweet potato mixture and remaining 1 1/4 cups of broth. Cook, stirring, until heated through, about 5 minutes more. Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans.
Serving size is 1 cup
Each serving = 4 Weight Watchers Points
That looks so great and perfect for fall!
ReplyDelete