CREAMY SWEET POTATO SOUP
This velvety soup is perfect for a brisk fall day.
Makes about 3 cups (750 ml)
1. Put the butter in a medium to large pot over low
heat.
2. While butter is heating, prepare the vegetables.
Insert the chopping blade into the work bowl of the
food processor. Add the garlic, ginger and leek, and
pulse until finely chopped, about 8 to 10 times. Put
into the pot with a pinch each of the salt and pepper.
Sauté until softened, about 8 minutes (you want the
heat to be low so the vegetables do not pick up any
colour).
3. While vegetables are cooking, remove the chopping
blade and insert the medium slicing disc. Slice the
potatoes on High. Add to the softened vegetables
and stir to fully combine. Add the cinnamon, cayenne
and broth, and increase heat to bring mixture to a
boil. Once boiling, reduce heat to maintain a simmer.
Allow to simmer until potatoes are tender, about
15 minutes.
4. Using a slotted spoon, transfer the soup solids to the
food processor and transfer liquid to a measuring cup
(this will make it easier to add to the food processer
while puréeing). Process on High to purée and while
processing, slowly add the hot cooking liquid to the
food processor. Process on High for about 2 minutes
for a smooth consistency.
5. Return the soup to the saucepan to re-warm. Stir
in the cream if using. Taste and adjust seasoning
accordingly.
6. Serve immediately.
Nutritional information per serving [1 cup (250 ml)]:
Calories 221 (66% from fat) • carb. 17g • pro. 1g • fat 16g
• sat. fat 11g • chol. 55mg • sod. 598mg • calc. 29mg • fiber 2g
2 TABLESPOONS (30 ML)
UNSALTED BUTTER
1 GARLIC CLOVE
1 ½-INCH (1.25 CM) PIECE
GINGERROOT, PEELED
1 LEEK, TRIMMED AND CUT
INTO 2-INCH (5 CM) PIECES
½ TEASPOON (2 ML) KOSHER
SALT, DIVIDED
PINCH FRESHLY GROUND
BLACK PEPPER
2 MEDIUM SWEET POTATOES
[ABOUT 1 POUND (454 G)],
PEELED AND CUT TO FIT THE
FEED TUBE (RESERVE IN COLD
WATER IF NOT USING
IMMEDIATELY)
¼ TEASPOON (1 ML) GROUND
CINNAMON
PINCH CAYENNE
2 CUPS (500 ML) CHICKEN OR
VEGETABLE BROTH, LOW
SODIUM
½ TO ¾ CUP (125 TO 175 ML) HEAVY
CREAM (OPTIONAL)
GAZPACHO
This bright and vibrant soup is perfect all summer long.
Makes 3½ cups (875 ml)
1. Insert the chopping blade into the work bowl of the
food processor. With the machine running on High,
drop the garlic and jalapeño down the feed tube to
chop. Stop to scrape down the sides and add the
parsley, scallions, cucumber, bell peppers and
tomatoes. Pulse 5 to 6 times to roughly chop.
2. Add the remaining ingredients and pulse another 6 to
7 times to incorporate. Taste and adjust seasoning as
desired. Serve.
Nutritional information per serving [½ cup (125 ml)]:
Calories 24 (5% from fat) • carb. 5g • pro. 1g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 362mg • calc. 18mg • fiber 1g
1 GARLIC CLOVE
1 JALAPEÑO, SEEDED AND CUT
INTO 1-INCH (2.5 CM) PIECES
¼ CUP (60 ML) FRESH ITALIAN
PARSLEY, STEMS DISCARDED
2 SCALLIONS, TRIMMED AND
CUT INTO 1-INCH (2.5 CM)
PIECES
½ MEDIUM TO LARGE
CUCUMBER [ABOUT
3 OUNCES [(85 G)], CUT INTO
1-INCH (2.5 CM) PIECES
¼ YELLOW BELL PEPPER, CUT
INTO 1-INCH (2.5 CM) PIECES
¼ RED BELL PEPPER, CUT INTO
1-INCH (2.5 CM) PIECES
2 MEDIUM VINE-RIPE
TOMATOES, CORED AND CUT
INTO 1-INCH (2.5 CM) PIECES
1 TEASPOON (5 ML) KOSHER
SALT
¼ TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER
1 TEASPOON (5 ML) RED WINE
VINEGAR
1 TEASPOON (5 ML) FRESH LIME
JUICE
3 DASHES HOT SAUCE
1½ CUPS (375 ML) VEGETABLE
JUICE, LOW SODIUM
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