| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Crockpot, Diabetic, Low-fat/cal, Soups/stews |
2 |
Servings |
INGREDIENTS
| 1/2 |
T |
Vegetable oil |
| 1/4 |
|
Onion, chopped |
| 1/4 |
|
Carrot, chopped |
| 1/4 |
|
Stalk of celery, chopped |
| 1/2 |
|
Clove garlic, minced |
|
|
Or 1/4 tsp garlic powder |
| 1 |
pn |
Turmeric |
| 1 |
c |
Water |
| 1/4 |
|
Bay leaf |
| 1 1/4 |
c |
Corn, fresh or frozen |
| 1/8 |
t |
Salt |
| 1 |
pn |
Cayenne pepper |
| 1 |
T |
Green onions, chopped |
|
|
OR 1 tb fresh parsley |
|
|
OR 1 ts dry parsley |
INSTRUCTIONS
My note: Shortcut version of recipe for 8 servings. In medium
saucepan, heat oil over medium heat. Add onion, carrot, celery,
garlic. Cook, stirring for 2 min. Stir in turmeric and cook for 1
min. Add bay leaf and water, bring to simmer. Add corn, simmer 10
minutes. Discard bay leaf. May be pureed in blender or food
processor in small batches. Add salt and cayenne to taste. Serve hot
or cold and garnish with green onions or parsley. Makes about 1 1/3
cup. 2/3 cup serving - 91 calories, 1 fruit choice, 1 fat 4 grams fat,
0 mg cholesterol, 150 mg sodium, 2 grams protein, 14 grams
carbohydrate. Source: The Lighthearted Cookbook by Anne Lindsay,
Heart & Stroke Foundation of Ontario 1988 Shared by Elizabeth Rodier
and tested with milk, Nov 93. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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