Sweet Potato, Leek and Roasted Red Pepper Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 or 4 leeks, bulb and a little green only, chopped2 sweet potatoes, 5" in length, cubed1 12oz jar of Roasted Red Pepper5 cups low sodium chicken broth1 cup water2 tbsp extra virgin olive oil 1 tsp oregano, ground1/4 cup fresh dill week or 1 tsp dry1 tbsp reduced fat sour cream
Makes 6 servings
In a pot big enough to hold all ingredients cook leek in olive oil until translucent.
Add chicken broth and water.
Add sweet potatoes and jar of red peppers.
Bring to a boil then simmer until everything is tender, about 15 to 20 minutes.
Add the oregano and dill.
Taking a small portion at a time take the cooked ingredients with the liquid and put in blender until all has been blended.
Serve with a tablespoon of sour cream on top.
Keeps well in the refrigerator for 5 days.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user LADYSCORPIO1960.
In a pot big enough to hold all ingredients cook leek in olive oil until translucent.
Add chicken broth and water.
Add sweet potatoes and jar of red peppers.
Bring to a boil then simmer until everything is tender, about 15 to 20 minutes.
Add the oregano and dill.
Taking a small portion at a time take the cooked ingredients with the liquid and put in blender until all has been blended.
Serve with a tablespoon of sour cream on top.
Keeps well in the refrigerator for 5 days.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user LADYSCORPIO1960.
Nutritional Info Amount Per Serving
- Calories: 158.8
- Total Fat: 5.4 g
- Cholesterol: 1.0 mg
- Sodium: 647.9 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 2.5 g
- Protein: 3.8 g
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