Creamy Roasted Vegetable Soup with Chicken

Creamy Roasted Vegetable Soup with Chicken

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From: What to Eat with Diabetes 2019

This healthy vegetable soup is a great way to repurpose leftovers. The recipe calls for leftovers from two other recipes—Roasted Butternut Squash & Root Vegetables and the chicken from Chicken Kebabs with Warm Cabbage-Apple Slaw (see Associated Recipes). With the help of those two recipes, this soup come together in less than 15 minutes for a fast and delicious meal. The coconut milk broth would work well with other vegetables and with chickpeas for a vegetarian version.

Ingredients 1 serving

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  • 1⅓ cups leftover Roasted Butternut Squash & Root Vegetables (see Associated Recipes)
  • ½ cup light coconut milk
  • ⅛ teaspoon garlic powder
  • Pinch of salt
  • Pinch of ground pepper
  • ½ cup leftover chicken from Chicken Kebabs with Warm Cabbage-Apple Slaw, warmed and coarsely chopped (see Associated Recipes)

Preparation

  • Prep

  • Ready In

  1. Combine vegetables, coconut milk, garlic powder, salt and pepper in a blender or food processor. Puree until smooth, adding 1 to 2 tablespoons water if needed to reach desired consistency.
  2. Transfer the vegetable mixture to a small saucepan. Cook over medium heat, stirring frequently, until heated through, 3 to 5 minutes. Top with chicken.

Nutrition information

  • Serving size: 1½ cups soup & ½ cup chicken
  • Per serving: 402 calories; 17 g fat(8 g sat); 10 g fiber; 37 g carbohydrates; 27 g protein; 84 mcg folate; 60 mg cholesterol; 8 g sugars; 0 g added sugars; 22,493 IU vitamin A; 38 mg vitamin C; 116 mg calcium; 2 mg iron; 518 mg sodium; 980 mg potassium
  • Nutrition Bonus: Vitamin A (450% daily value), Vitamin C (63% dv), Folate (21% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 3 vegetable, 2½ fat, 1 starch

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