A quick and satisfying low fat soup that you can whip up out of pantry and freezer staples
Serves 4-6
2 medium onion, diced
2 ribs celery diced
1 large carrot diced
2 c. (2 med.) potatoes, scrubbed and diced
1 c. water
2 tbsp. rice or potato flour
2 c. skim milk
1 cup frozen whole kernel corn
2 c. (2 med.) potatoes, scrubbed and diced
1 c. water
2 tbsp. rice or potato flour
2 c. skim milk
1 cup frozen whole kernel corn
1 cup frozen peas
2 tablespoons gf catsup
Few drops hot pepper sauce
1 can (7 oz.) unsalted, water packed tuna
1/8 tsp. pepper
paprika
Few drops hot pepper sauce
1 can (7 oz.) unsalted, water packed tuna
1/8 tsp. pepper
paprika
In a microwave proof dish put onions, celery, carrots and potatoes. Add 1/2 cup water, cover and microwave on high for 12 minutes. Carefully uncover and add to a medium saucepan, add the milk. Heat to boiling and turn down to a simmer. Blend flour water to a smooth slurry, stir into saucepan. Add corn, peas, tuna, catsup, hot sauce and pepper to saucepan. Bring to boil, stirring. If you are not to worried about the fat content stir in 2 tablespoons of butter. Garnish with paprika. Serves 4-6
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