Summer Soup

Ingredients

• 2 cups water
• Salt and pepper to taste
• 2 new potatoes, peeled, diced
• 2 carrots, sliced
• 6 fresh spinach leaves, chopped
• 1/2 cup fresh green peas or thawed frozen green peas
• 1 tablespoon arrowroot
• 1-1/2 cups skim milk
• 1/4 teaspoon red (cayenne) pepper
• 1 tablespoon chopped fresh parsley

Directions

1. In a medium-size saucepan, place water, salt, pepper, potatoes and carrots; bring to a boil. Cover and cook 10 minutes. Add the remaining vegetables and cook 5 minutes more.
2. Meanwhile, make a paste of the arrowroot and 3 tablespoons of the milk. Add remaining milk and stir into the vegetables. Add cayenne and simmer 5 minutes, until vegetables are tender. Garnish with parsley.

Recipe Yield: Servings: 4 (1-cup servings)

Source: Light and Easy Diabetes Cuisine
Book Title: Light and Easy Diabetes Cuisine