Winter Vegetable Chowder(Lo-Fat)

Name: Winter Vegetable Chowder(Lo-Fat)
Ingredients: 3 c. water; 3/4 tsp. salt; 1 lb. parsnips; 1/2 lb. sweet potatoes; 1/2 lb. broccoli; 1 small onion, chopped; 1 c. fat-free Ricotta cheese; 2 s. skim milk; 1/2 c. instant potato flakes; 1/4 tsp. pepper; 1/8 tsp. nutmeg; 2 Tbsp. Parmesan cheese; 1/8 c. sugar

13 ingredients

8 steps

Ingredients

3 c. water
3/4 tsp. salt
1 lb. parsnips
1/2 lb. sweet potatoes
1/2 lb. broccoli
1 small onion, chopped
1 c. fat-free Ricotta cheese
2 s. skim milk
1/2 c. instant potato flakes
1/4 tsp. pepper
1/8 tsp. nutmeg
2 Tbsp. Parmesan cheese
1/8 c. sugar

Directions

1

Bring 3 cups of water and salt to boiling in large saucepan. Peel parsnips, halve lengthwise and cut crosswise into 1/2-inch thick slices.
2

Peel sweet potatoes and cut into 1/2-inch cubes. Cut broccoli into stems and separate head into small flowerets. Peel stems and cut into 1/2-inch dice.
3

Add broccoli stems, parsnips, sweet potatoes and onion to boiling water.
4

Lower heat. Simmer 6 minutes.
5

Add broccoli flowerets; simmer 3 minutes or until vegetables are tender.
6

Combine Ricotta cheese, milk, potato flakes, pepper, nutmeg and sugar in blender until smooth.
7

Stir Ricotta mixture into vegetable mixture in saucepan until blended. Gently heat through.
8

Ladle into soup bowls and sprinkle with Parmesan cheese.