Directions:
- Preheat oven to 425.
- On a baking sheet, drizzle sweet potatoes with olive oil, sprinkle with salt and pepper, and mix until thoroughly coated. Roast in oven until tender, about 25-30 minutes.
- In a large pan, heat about 1 tbsp of olive oil, add onions, celery, and some salt and sweat on medium-low heat, until tender.
- Add garlic and thyme and cook another minute.
- Pour in chicken broth, corn, and the cubed potato and season. Bring to a boil, and simmer until potato is soft.
- Add sweet potatoes and parsley and simmer another 5 minutes.
- Turn off heat. Using a blender, thoroughly puree the soup. For extra smoothness, strain through a fine-mesh colander. Return to heat and simmer and season to taste for another 5 minutes. Ladle into bowl and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.42 Kcal (521 kJ) | ||
| Calories from fat | 27.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.09g | 5% | |
|---|---|---|---|
| Cholesterol | 8.52mg | 3% | |
| Sodium | 702.3mg | 29% | |
| Potassium | 368.97mg | 8% | |
| Total Carbs | 19.63g | 7% | |
| Sugars | 4.82g | 19% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 3.21g | 6% | |
| Vitamin C | 12mg | 20% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 1.2mg | 7% | |
| Calcium | 45.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 52.87 Kcal (221 kJ) | ||
| Calories from fat | 11.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.31g | 5% | |
|---|---|---|---|
| Cholesterol | 3.62mg | 3% | |
| Sodium | 298.42mg | 29% | |
| Potassium | 156.79mg | 8% | |
| Total Carbs | 8.34g | 7% | |
| Sugars | 2.05g | 19% | |
| Dietary Fiber | 0.97g | 9% | |
| Protein | 1.37g | 6% | |
| Vitamin C | 5.1mg | 20% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 0.5mg | 7% | |
| Calcium | 19.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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