Which one of the following choices can be added to increase the "creaminess" and nutritional value of
soups without adding fat?
A. Cornstarch
B. Nonfat milk
C. Creamed corn
D. Pureed root vegetables
Pureed
root vegetables can add to the nutritional value and creaminess of soups
without adding fats to the component of the food. Pureed root vegetables are
often used in place of milk and cream to add richness and texture to food. Root
vegetables like potatoes and sweet potatoes have a starchy texture or component
that when boiled and pureed are released into the ingredient causing the liquid
substance to thicken. It also contains carbohydrates and other nutrients
that may add up to the nutritional value of the soup that is being prepared.
