Winter Vegetable Chowder(Lo-Fat) - cooking recipe

Ingredients

3 c. water
3/4 tsp. salt
1 lb. parsnips
1/2 lb. sweet potatoes
1/2 lb. broccoli
1 small onion, chopped
1 c. fat-free Ricotta cheese
2 s. skim milk
1/2 c. instant potato flakes
1/4 tsp. pepper
1/8 tsp. nutmeg
2 Tbsp. Parmesan cheese
1/8 c. sugar

Preparation

Bring 3 cups of water and salt to boiling in large saucepan. Peel parsnips, halve lengthwise and cut crosswise into 1/2-inch thick slices.
Peel sweet potatoes and cut into 1/2-inch cubes. Cut broccoli into stems and separate head into small flowerets. Peel stems and cut into 1/2-inch dice.
Add broccoli stems, parsnips, sweet potatoes and onion to boiling water.
Lower heat. Simmer 6 minutes.
Add broccoli flowerets; simmer 3 minutes or until vegetables are tender.
Combine Ricotta cheese, milk, potato flakes, pepper, nutmeg and sugar in blender until smooth.
Stir Ricotta mixture into vegetable mixture in saucepan until blended. Gently heat through.
Ladle into soup bowls and sprinkle with Parmesan cheese.