SWEET POTATO AND CARROT SOUP
CAULIFLOWER-LEEK SOUP
This silky puréed soup is so cozy on a winter’s evening. A splash of vinegar balances the sweetness of the root veggies.
PREP TIME 20 MIN. – COOK TIME 4 HOURS 5 MIN. READY IN 4 HOURS 25 MIN. – SERVINGS 6
4 large shallots 1 lb carrots 2 lbs sweet potatoes 1 tbsp olive oil 2 tbsp butter
1 tsp dried thyme 6 cups water 1 tbsp apple cider vinegar 2 tbsp finely chopped fresh parsley
STEP 1 Thinly slice the shallots and carrots. Peel and chop the sweet potatoes. STEP 2 In a small skillet, heat the oil and butter on medium until butter melts. Add shallots and thyme. Cook 4 min., until shallots are golden, stirring often. Transfer to a slow cooker bowl. Add sweet potatoes, carrots, and water. Season with salt. Cover and cook on low 3–4 hours, until sweet potatoes are very tender. STEP 3 In a blender in batches or with immersion blender, purée soup until smooth. Stir in the vinegar. Season with salt and pepper to taste. Garnish with the parsley.
Tip Garnish with croutons and a dollop of plain yogurt.
Per serving: 197 calories, 6g fat, 3g saturated fat, 10mg cholesterol, 126mg sodium, 33g carbohydrate, 6g fiber, 10g sugar, 3g protein
Leeks
A member of the onion family, leeks offer a more delicate, sweet flavor.
This soup gets its creaminess from cauliflower instead of dairy. Even better, using cauliflower rice means zero chopping.
PREP TIME 10 MIN. – COOK TIME 20 MIN. READY IN 30 MIN. – SERVINGS 8
2 medium leeks 3 cloves garlic 2 tbsp olive oil 1 cup fresh or frozen cauliflower rice 1 cup water
1 (32 oz) container reduced-sodium chicken or vegetable broth 1 (1 lb) bag frozen peas, thawed 1 (1 oz) chunk Parmesan cheese 2 tbsp lemon juice
STEP 1 Trim roots and darkest green from the leeks. Thinly slice leeks and submerge in large bowl of water. Swish and separate rings to release grit. Drain and then submerge and swish in water again. Drain well. Thinly slice the garlic. STEP 2 In a large pot, heat the oil on medium. Add leeks and garlic. Cook 10 min., stirring often. Add the cauliflower rice, water, and broth. Heat to a boil on high. Reduce heat and simmer 7 min. Add the peas and continue simmering 2–3 min., until peas are hot and cauliflower is tender. STEP 3 In batches in blender or with immersion blender, purée soup until smooth. Finely grate the Parmesan into soup and stir in the lemon juice. Season with salt and pepper to taste.
Tip Garnish with additional shaved Parmesan, chive sprigs, and coarsely ground pepper.
Per serving: 214 calories, 9g fat, 2g saturated fat, 5mg cholesterol, 348mg sodium, 25g carbohydrate, 7g fiber, 8g sugar, 11g protein
4 JANUARY 2019
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