Acorn Squash Soup with Kale - 28.5g Carbs, 7.7g Fiber, 0.7g Sugar
From: www.onehundreddollarsamonth.com
I pretty much make a mental note to use any recipe I see that calls for kale and looks remotely edible. But this recipe was waaaay more than remotely edible. It was awesome. A perfect fall soup!
4 strips bacon, cut crosswise into 1/2-inch pieces
1 medium onion, finely chopped
6 cups {1/2 lb} kale, thick stems removed, leaves finely chopped
4 cups acorn squash puree, thawed if frozen
3 cups water
Salt and pepper, to taste
Cook bacon in a large saucepan over medium heat until crisp, flipping occasionally. Transfer bacon to a paper-towel-lined plate and set aside, leaving bacon grease in the pan. Add onions to bacon fat and cook until translucent, about 4 to 5 minutes. Add kale and cook for about 4 minutes or until soft. Stir in the squash puree and 3 cups water {more if consistency too thick} and bring just to a boil. Season generously with salt and pepper. Garnish with bacon and serve.
Nutrition From: www.caloriecount.about.com
Omitting added salt.
Servings: 6 -- Serving Size: 353 g (353 g = 12.45 oz // 12.45 oz = 1.55 cups)
Nutrition per Serving: 186 Calories, 54 Calories from Fat, 6g Total Fat, 1.8g Saturated Fat, 0g Trans Fat, 14mg Cholesterol, 331mg Sodium, 28.5g Total Carbs, 7.7g Dietary Fiber, 0.7g Sugars, 8.6g Protein -- Vitamin A 218% - Vitamin C 162% - Calcium 16% - Iron 14%
Nutrition Grade: A
Good points:
Low in sugar
High in dietary fiber
High in manganese
High in magnesium
High in potassium
High in thiamin
Very high in vitamin A
Very high in vitamin B6
Very high in vitamin C
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