Turkey Sweet Potato Soup

Autumn is upon us. The air is crisp, the sky that shade-deeper autumn blue. The leaves are at their peak, dressed in their fall finery of russet and gold. The leaf tourists are about too, clogging the country roads and stopping for pie and coffee and a small-town welcome along the way.

Here, the mums planted last year are in full flower. I think of their hues as ‘roasted pumpkin’ and ‘pale eggplant’ and ‘fried-egg yellow’. Even in the garden, I’m thinking about the next meal!

My sister made this colorful soup when the family gathered before Christmas last year. The original recipe called for more bacon and 2% milk. It was delicious! I’ve adapted the recipe, to no detriment I believe, to lower the calorie count.

ALANNA's TIPS The best thing about this soup is that the vegetables need not be sautéed beforehand but cook in the broth, making preparation ever so easy.

The soup can simmer atop the stove for a long time; if so, add the peas just before serving to keep their bright green color.

Watch the cayenne pepper; the original recipe’s quarter teaspoon was too much but you may want more than the small amount specified here.

Leftover turkey is moister and more flavorful but in a pinch, use precooked turkey.

Kitchen Parade is written by second-generation food writer Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Share a favorite easy soup recipe via e-mail.

TURKEY SWEET POTATO SOUP

Hands-on time: 20 minutes
Total preparation time: 40 minutes
Makes 9 cups

2-1/2 cups sweet potatoes, peeled and chopped
1 cup chopped celery (2 ribs)
1 cup chopped onion (1 medium)
4 cloves garlic, minced
1 cup water
14 ounces canned chicken broth
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/16 teaspoon cayenne pepper (or more to taste)
2 cups chopped cooked turkey (leftover or pre-cooked)
6 slices bacon, cooked, crumbled (optional)
1 cup frozen peas
2 tablespoons cornstarch
2 cups skim milk

Combine sweet potatoes, celery, onion, garlic, water and broth in an 8-quart Dutch oven. Add marjoram, thyme and cayenne pepper and bring to a boil. Reduce heat to maintain a slow boil and cook about 15 minutes until sweet potatoes are fully cooked. Stir in turkey, bacon and peas. Combine cornstarch and milk in a small dish, then stir it slowly into the soup mixture. Cook until thick and bubbly, about 5 minutes.

NUTRITION ESTIMATE Per generous 1-cup Serving (with/without bacon): 173/195Cal; 15/16g Protein; 3/5g Tot Fat; 1/2g Sat Fat; 21/21g Carb; 3/3g Fiber; 415/478mg Sodium; 27/31mg Cholesterol; Weight Watchers 3/4 points