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Summer Soup

Ingredients


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.


Nutritional Information Per Serving:


Calories: 97
Sodium: 112 miligrams
Cholesterol: 2 miligrams
Protein: 6 grams
Carbohydrates: 18 grams

Diabetic Exchanges

1/2 Milk, 2 Vegetable


Source: Light and Easy Diabetes Cuisine