Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Yam | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1/2 cup chopped onion
- 1 tablespoon margarine
- 3/4 pound sweet potatoes or yams, peeled and diced
- 2 10-1/2-ounce cans low-sodium chicken broth, undiluted
- 2 cups water, divided
- 2 cups cooked rice
- 2 tablespoons sherry
- 1/4 teaspoon nutmeg
- 1/4 cup plain nonfat yogurt
- 1 tablespoon brown sugar
- Fresh cilantro leaves for garnish (optional)
- =
Directions
Cook onion in margarine in Dutch oven. Stir in sweet potatoes, broth and 1 cup water. Bring to a boil. Reduce heat, cover, and simmer 10 minutes.
Transfer sweet potato mixture and remaining 1 cup water to blender; process until smooth. Return to Dutch oven; stir in rice, sherry and nutmeg. Cook 5 minutes or until heated through. Ladle into soup bowls.
Combine yogurt and brown sugar; dollop by tablespoon on each serving of soup. Garnish with cilantro leaves, if desired.