Sweet Potato Chipotle And Apple Soup Recipe

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Ingredients:

Serving

2 tbsp olive oil
1 small sweet onion, finely chopped
2 garlic cloves, smashed
1 tsp finely grated fresh ginger
2
1 celery rib, thinly sliced crosswise
1 3/4 lb sweet potatoes, peeled and thinly sliced
4 cups vegetable stock (recipe below )
1 chipotle in adobo sauce, seeded and minced
kosher salt and freshly ground white pepper
2 flour tortillas, cut into 1/2-inch strips, fried in a little oil and sprinkled with cinnamon sugar
cilantro sprigs for garnish (optional)
homemade vegetable stock
1 leek. sliced and rinsed clean
3 medium sweet onions, peeled and chopped
3 large carrots , scrubbed and chopped
2 stalks celery, rinsed and chopped
8 oz crimini mushrooms, rinsed and quartered
2 roma tomatoes, rinsed and quartered
1 head fennel (about 1 lb.), rinsed, and chopped
handful fresh parsley
handful fresh thyme
handful fresh oregano
1 tbsp black peppercorns
kosher salt to taste

Directions:

For the stock:
Place leek in an 8- to 10-quart pan. Add onions, carrots, celery, mushrooms, tomatoes, fennel, parsley, thyme, oregano, peppercorns, salt and enough water to cover vegetables (about 2 qt.). Bring to a boil over high heat, then reduce heat and simmer, uncovered, for 2 hours, adding water as needed to keep vegetables barely covered.
Line a colander with a layer of cheesecloth (or use a large, fine wire strainer); set over a large bowl. Pour stock mixture into colander and drain vegetables well; discard vegetables. Reserve stock for use.
For Sweet Potato, Chipotle and Apple Soup:
In a medium soup pot, heat 2 tablespoons of the oil until shimmering. Add the onion, garlic and ginger and cook over low heat, stirring, until softened, about 7 minutes. Add the apples and celery and cook for 5 minutes. Add the sweet potatoes and cook for 5 minutes. Add the stock and bring to a boil. Cover partially and simmer over low heat until the fruit and vegetables are very tender, about 45 minutes. Stir in the chipotle.
Working in batches, puree the soup in a blender until smooth. Season with salt and white pepper and return to the pot.
Serve the soup in shallow bowls (or a coffee cup as I did in the photo) and garnish with the fried tortilla strips and cilantro, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	321.03 Kcal (1344 kJ)
Calories from fat	54.38 Kcal
		% Daily Value*
Total Fat	6.04g	9%
Cholesterol	1.09mg	0%
Sodium	411.26mg	17%
Potassium	1474.01mg	31%
Total Carbs	62.19g	21%
Sugars	24.13g	97%
Dietary Fiber	11.07g	44%
Protein	8.01g	16%
Vitamin C	31.6mg	53%
Vitamin A	1.7mg	56%
Iron	5.1mg	28%
Calcium	178.8mg	18%

Amount Per 100 g
Calories	43.62 Kcal (183 kJ)
Calories from fat	7.39 Kcal
		% Daily Value*
Total Fat	0.82g	9%
Cholesterol	0.15mg	0%
Sodium	55.87mg	17%
Potassium	200.26mg	31%
Total Carbs	8.45g	21%
Sugars	3.28g	97%
Dietary Fiber	1.5g	44%
Protein	1.09g	16%
Vitamin C	4.3mg	53%
Vitamin A	0.2mg	56%
Iron	0.7mg	28%
Calcium	24.3mg	18%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6.1

Points
8

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium,
cholesterol free

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