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Creamy Asparagus Leek and Sweet Potato Soup with and Roasted Red Bell Peppers

Asparagus and sweet potato are an unlikely combination but this soup will bring comfort on those chilly winter days and nights. Try this unlikely combination of vitamin rich veggies today!

 

 

 

 

 


Ingredients you’ll need: Serves 4-6

2.5 lbs. fresh asparagus-tuff stems removed cut into 3/4 inch pieces, with tips set aside

1 small (or 1.5 cups) sweet potato-peeled and cut into 1 inch chunks

1 leek-dark green end removed, chopped

1 red bell pepper-chopped into 1/4-1/2 inch pieces

2 shallots-chopped

1 clove fresh garlic-minced

2 tbsp. olive oil

1/4 cup white wine

1/4 cup fat free organic Greek yogurt

3 cups fat free low sodium chicken broth or vegetable broth

Up to 1 cup of water

1 sprig fresh thyme or 1/4 tsp. dried thyme

1/4 tsp. pinch of ground cumin-pan roasted and freshly ground is best

1/2 tsp. freshly grated ginger root-or 1/4 tsp. dried ground ginger

1/8 tsp. ground turmeric

Pinch of freshly grated nutmeg

Kosher salt and fresh ground pepper to taste

How to prepare:

In a cast iron enamel pot and over medium heat, add olive oil, shallots, and leeks. Sauté for 5 minutes. Add the asparagus pieces (keep the tips set aside) and sweet potato and sauté for another 5 minutes. Lightly season with salt and pepper. Add garlic, white wine, and broth. Cover and simmer for 10 minutes or until sweet potato is soft enough to pierce with a fork. Reduce heat. With a blending stick, puree the soup thoroughly. Add water to reach desired consistency so the soup isn’t too thick. Add the ginger, turmeric, and cumin. With the blending stick, incorporate the half of the yogurt into the soup.  Simmer on low heat for 10 minutes.

While the soup is simmering, pan roast the chopped red bell pepper and asparagus tips over medium high heat with a dash of olive oil for 3-5 minutes or until the edges of the bell pepper start to brown and the asparagus tips turn a bright green. Incorporate half of the bell peppers and asparagus tips into the soup gently. Serve the soup with a garnish of the rest of the bell peppers, asparagus, a small dollop of yogurt and top with a light dusting of freshly grated nutmeg. Enjoy!

 

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