Don’t Underestimate Spuds: Potatoes have been treated unfairly over the years, but the redskins in this recipe provide about half of this recipe’s vitamin C and potassium – you’ll meet nearly 30% and 33% of your DV of the two nutrients, respectively, in 1 hearty serving. While the well-known immunity vitamin is also necessary for the formation of collagen and the healing of wounds, the mineral potassium may help lower blood pressure.
2 large carrots, peeled and cut into ½-inch-thick slices
8 oz white mushrooms, cut into quarters
3 cups low-sodium chicken broth
1 lb spaghetti squash, skin and seeds removed, flesh cut into ½-inch cubes
1 lb redskin potatoes, cut into 1-inch cubes
2 tsp dried sage
6 oz nitrate- and nitrite-free, reduced-sodium, low-fat ham, cut into ½-inch cubes
1/4 cup milk
2 oz cream cheese
In a large pot on medium, heat oil. Add onion, carrots and mushrooms. Cook for 5 minutes, stirring occasionally.
Stir in broth, squash, potatoes and sage. Bring soup to a boil on high, then reduce heat to low, cover and simmer for 10 minutes. Stir in ham and heat through.
In a small pot on low, add milk and cream cheese. Cook, whisking constantly, for 1 minute or until mixture is smooth. Ladle 1 cup soup into milk mixture and whisk. Pour milk mixture back into stockpot and stir to combine.
The Triple-Threat Nutrient: A member of the morning glory family, sweet potatoes have high levels of beta-carotene, a nutrient-rich carotenoid. Beta-carotene, which is converted to vitamin A in the body, helps promote healthy eyes, skin and a strong immune system.