Sweet Potato Mango Soup

Sweet Potato Mango Soup

Serves: 12

Inspired by a recipe for a crockpot soup posted in a blog "A Year Of Slow Cooking" http://crockpot365.blogspot.com/ The mention of the recipe came from a posting by neepadog, a CL Diabetic Forum member (5667)

2 tablespoons oil
1 ounce finely diced onions
A generous pinch of cinnamon, allspice, nutmeg and cloves
18 ounces chicken breasts
3 pounds sweet potatoes
4 14 1/2-ounce cans "Swanson's Broth: Chicken 1/3 Less Sodium, No Fat" (home made would be better)
2 15-ounce cans Mango
1 cup cream

In a soup pot at low temperature, pour in the oil and add the onion. Cook until translucent.

Add the broth and spices. Simmer.

Boil sweet potato. I use the Asian way of making a circular shallow cut in the skin, boiling 15 minutes, plunging in ice bath and popping skins off. See a video on youtube http://www.youtube.com/watch?v=s9iSm-1Pm3I

Rough dice the potato. Add to pot, along with the drained mangoes

Raise the temperature to medium high and cook until potatoes are tender

Panfry or "Formanize" the chicken and rough chop. Set aside

Use a stick blender to pulverize the potatoes and mangoes When fully blended, stir in the chicken and cream. Add more broth if you feel it needs more liquid.

Cover and simmer 5-10 minutes, until heated to serving temperature

A sprig of mint makes a nice presentation on the plated soup

NUTRITION FACTS Amount per Serving Calories 268 Calories From Fat 87 % Daily Value* Total Fat 10g 15% Saturated Fat 5g 23% Cholesterol 35mg 12% Sodium 561mg 23% Total Carbohydrate 41g 14% Dietary Fiber 4g 16% Sugars 18g Protein 8g Vitamin A 385% Vitamin C 27% Calcium 4% Iron 3%