Sweet Potato Leek Soup
Servings
4 Servings
Ingredients
- 2 tablespoons canola oil
- 1 medium onion finely chopped
- 1 clove garlic minced
- 2 leeks white and light green parts, rinsed, dried, and thinly sliced
- 2 sweet potatoes peeled and cut in ¼-inch cubes
- 1 tablespoon kosher salt
- Pinch of cayenne pepper optional
- 1 32-ounce box Vegetable Broth
- ¼ cup chopped fresh flat leaf parsley
Instructions
- Heat oil in a stockpot over medium-high heat. Add onions, garlic, and leeks. Sweat vegetables for 5 minutes.
- Add sweet potatoes, salt, and cayenne; mix well. Cook for 5 minutes more.
- Stir in broth and parsley. Cover and bring to a boil; reduce heat, and simmer for 15 minutes.
- Adjust seasoning, if needed.
- Serve with Blueberry/Fruit and Cheese Quesadillas
- Source: Quick & Kosher: Meals in Minutes by JAMIE GELLER