Quick Sweet Potato and Greens Soup
- Sauté 1 cup chopped onions in 2 teaspoons oil in a 3-quart saucepan until lightly browned.
- Add 3 peeled and cubed sweet potatoes, 5 cups chicken broth, a 10-ounce package frozen chopped kale or spinach and 1/2 teaspoon ground ginger.
- Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes until vegetables are tender.
- Serve with a dollop of plain low-fat yogurt or sour cream.