1 tablespoon olive oil
1 large onion, chopped (1 cup)
1 leek, cut in half lengthwise, rinsed, sliced thinly
3 1/2 cups vegetable broth or reduced-sodium chicken broth
3 medium sweet potatoes, peeled, cut into 1-inch pieces (4 cups)
1 medium apple, peeled, cored, cut into 1-inch pieces
2 cups chopped fresh broccoli ﬂorets
1 tablespoon water
1) In saucepan, heat oil over medium heat. Add onion and leek to oil; cook 4 minutes, stirring frequently, until soft. Stir in broth, sweet potatoes and apple pieces. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until sweet potatoes are tender.Meanwhile, in small microwavable bowl, place broccoli and water. Cover with plastic wrap and microwave on high 1 minute 30 seconds or until crisptender; set aside.
2) In blender or food processor, place about one-third of soup mixture. Cover; blend on high speed until smooth, stopping blender to scrape side if necessary. Pour into large bowl.
3) Repeat 2 times more with remaining soup mixture. Pour soup back into saucepan; stir in broccoli. Cover and heat over low heat about 10 minutes or until hot.
Did You know? This recipe is a good source of ﬁber- one serving provides 16% Daily Value of dietary ﬁber supplied from the onion, sweet potato, and broccoli.
Serving Size: 1 cup
Total Fat: 2.4g
Saturated Fat: 0.3g
Total Carbohydrate: 28.2g
Dietary Fiber: 4.1g
Recipe from bettycrocker.com