Vegetable Chowder

Another soup we enjoy and have regularily costs us $1.65 for soup for two for lunches.

1 pound parsnips
1 large yam
1 small head broccoli
1 small onion, diced
3 cups water
salt to taste
8 oz ricotta cheese (low fat)
2 cups milk (I use 1 or 2% milk)
1/2 cup grated potato
black pepper
pinch of ground nutmeg
2 T grated parmesan cheese

Peel parsnips and yams and dice to 1/2 inch, Cut broccoli head into small flowerets peel the stem and dice to 1/2 inch cubes.

bring the water and salt to a boil, add parsnips, sweet potato, broccoli stem, grated potatoes and onions. Return to a boil and turn very low to simmer for 10 minutes. Add the broccoli flowerets and simmer 3 minutes or until all the vegetables are tender.

Combine ricotta cheese, milk, pepper and nutmeg in a blender. Whirl until pureed then stir into soup. Gently heat through before scooping into soup bowls and sprinkling with parmesan cheese.

If this gives you 4 servings (it gives us 6 servings)

per serving 300 calories, 7 g fat, 49 g carbs