• Olive oil cooking spray
  • 2 large onions, about 1 pound thinly sliced
  • 1/4 cup dry white wine
  • 1 tb dry English mustard
  • 1 clove garlic, minced
  • 1 cup plain nonfat yogart
  • 1/8 tsp sugar
  • Grated lemon zest of garnish
  • 3 cups beef stock
  • Thin cucumber slices for garnish
  • 2 large russet potatoes


  1. In a large, nonstick, covered skillet that has been lightly sprayed with cooking spray, cook onions and garlic over low heat until onions are soft, about 15 minutes.
  2. Uncover, stir in sugar, and continue to cook, stirring often, until onions begin to brown.
  3. Meanwhile, in a large saucepan, bring stock to a boil. Add potatoes, reduce heat to a simmer. Cook until potatoes are tender when pierced with a fork, about 15 minutes. Add onions.
  4. Add wine to skillet; stir to lossen any browned bits. Transfer wine mixture to potato mixture. Return to a simmer.
  5. Cook for another 5 to 10 minutes, until potatoes begin to fall apart and soup thickens. Stir in curry powder and dry mustard.
  6. Remove soup from stove; stir in yogurt. Return soup to stove; heat through. Do not allow to boil.
  7. Ladle into hot soup plates; with grated lemon zest and cucumber slices as garnish.

Recipe Yield: Servings: 8

Nutritional Information Per Serving:

Calories: 137
Fat: 1 grams
Sodium: 45 milligrams
Cholesterol: 41 milligrams
Protein: 4 grams
Carbohydrates: 30 grams

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Diabetic Exchanges

2 bread/starch

Book Title: Joslin Diabetes Gourmet Cookbook