Though this soup is low in fat, the buttery flavor of Yukon Gold potatoes makes it taste rich and luscious. Roasted garlic and red peppers add a deep, smoky flavor.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350 degrees, or a toaster oven to 375 degrees. Place the whole garlic heads on a baking sheet and bake for 40 minutes.
Step 2
Heat the oil in a soup pot. Add the onion and sauté over medium heat until golden. Add the potatoes, apple, wine, and just enough water to cover. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 25 to 30 minutes, or until the potato is quite tender.
Step 3
When the garlic is done, squeeze the soft pulp from the cloves right into the soup and discard the skins. Mash the potatoes in the pot with a potato masher until the base is thick and chunky.
Step 4
Add the scallions, roasted peppers, and enough rice milk to give the soup a thick consistency. Stir in the creamer and simmer gently for 5 minutes longer. Season with salt and pepper.
Step 5
If time allows, let the soup stand off the heat for an hour. Before serving, heat through very gently. Adjust the consistency with more rice milk as needed, then taste to adjust the seasonings.
Nutrition Information
Step 6
Per serving:
Step 7
Calories: 173
Step 8
Total fat: 5g
Step 9
Protein: 3g
Step 10
Fiber: 3g
Step 11
Carbohydrate: 30g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 85mg
