Hungarian Paprika-Potato Soup This vegetarian soup gets its zest from smoky sweet Hungarian paprika. Meat lovers can ramp up the protein by adding slices of cooked lean turkey kielbasa. Potatoes are low in calories and a good source of potassium, a nutrient that researchers at the University of Maryland Medical Center say is key for normal heart function. Time: 35 minutes
Servings: 4 (8 cups total) Ingredients: 2 lb russet or other starchy potatoes (about 4 lg), peeled and cut into 3" cubes
1 Tbsp olive oil
1 med white onion, finely chopped (about 1 c)
4 c low-sodium vegetable or chicken broth
2 Tbsp finely chopped fresh dill
1 Tbsp smoky paprika
1 tsp hot paprika
1 tsp whole celery seeds
1/2 tsp salt
1/8 tsp ground nutmeg
1 c fat-free milk Directions: 1. BOIL potatoes in stockpot of water until just soft, about 20 minutes. Drain and mash roughly. Set aside. 2. HEAT oil in stockpot over medium heat. Add onion and sauté until translucent, about 5 minutes. 3. STIR in broth and then add potatoes back to pot. Stir and break up potatoes into broth to reach a slightly chunky consistency. (The idea is to create a textured soup, not a baby-food-smooth one.) 4. ADD dill, paprikas, celery seeds, salt, nutmeg, and freshly ground black pepper to taste. 5. Pour in milk and combine to just heat through, 2 to 5 minutes. Do not boil. Nutritional Info Per Serving 267 cal, 6 g pro, 52 g carb, 6 g fiber, 4 g fat, 0.5 g sat fat, 1 mg chol, 470 mg sodium Paprika deteriorates quickly, so buy in small quantities and store away from light and heat http://www.prevention.com/cda/article/winter-power-soups/69a8d3564b846110VgnVCM20000012281eac____/nutrition.recipes/recipes/0/0/0/2 |
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