How delightful to taste a fresh hot soup for ultimate comfort when the weather slowly plummets to cooler temperatures. Here are two offerings that feature fall vegetables at their best.
Ingredients
Servings 7
- 1 Tbsp olive oil
- 2 medium white onions diced
- 12 oz cauliflower florets or a small cauliflower chopped into bite-sized pieces
- 1 bunch leeks chopped into large chunks
- 1 large sweet potato cubed
- 4 cups vegetable broth , low sodium or water
- 1 bunch scallions
- Salt and pepper to taste
Nutritional Facts
Nutrition Facts
Sweet Potato, Cauliflower and Leek Soup
Amount per Serving
Calories
78
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.4
g
3
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Sodium
737
mg
32
%
Potassium
310
mg
9
%
Carbohydrates
14
g
5
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
2
g
4
%
Vitamin A
4904
IU
98
%
Vitamin C
27
mg
33
%
Calcium
30
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a large pot, sauté onion in olive oil on medium heat until soft, about 5 minutes.
- Add sweet potato, stir and cook for about 15 minutes.
- Add cauliflower and leeks and spices stirring often.
- After about 5 minutes, pour in broth. Simmer for 20 minutes.
- Let cool then adjust spices to taste and ladle into bowls.
- Garnish with sliced scallions.
- Serve with a nice slice of whole wheat bread.
