Diabetes-Friendly Recipes

Curried Lima Bean Aperitif Soup


(makes 4 cups)

110 ounce(285 g) package frozen lima beans
1tablespoon (15 ml) margarine
1bunch scallions, white and 1 inch green, sliced (about 1/2 cup, 45 g)
1teaspoon (5 ml)curry powder
1/2teaspoon salt (2.5 ml) (optional)
1/8teaspoon (0.6ml) pepper
1/2teaspoon (2.5 ml) crushed dried tarragon
4sprigs flat-leaf parsley
2cups (480 ml) fat-free low-sodium chicken broth
1/2cup (120 ml) skim milk
  1. Thaw the lima beans and place in the bowl of a food processor or blender. Add the margarine, scallions, curry powder, salt and pepper, tarragon, and parsley. Process until smooth.
  2. Place the lima bean mixture into a pot. Add the broth and milk. Bring to a simmer, cover and simmer for 10 minutes. If the soup is too thick add water to bring it the consistency of a thick cream soup.
  3. Ladle 1/4 cup soup into espresso cups and serve as an aperitif.
Per serving:30 calories (24% calories from fat), 2 g protein, 1 g total fat (0 saturated fat), 4 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 48 mg sodium
Diabetic exchanges:1 vegetable

 

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