SERVES 8
INGREDIENTS:
6 cups vegetable broth or bone broth (here), divided
½ cup diced onion
1 cup diced celery
3 tablespoons diced leeks
2 garlic cloves, minced
1½ pounds sweet potatoes, peeled and diced
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ cup almond milk
1 teaspoon salt
1 teaspoon white pepper
OPTIONAL INGREDIENTS:
¼ cup sunflower seeds
2 tablespoons finely chopped fresh sage
¼ cup dried cranberries
cinnamon
PREPARATION:
1. Heat ¼ cup vegetable broth in large soup pot over medium heat. Sauté onion, celery, and leeks for 2 minutes. Then add garlic and sauté for another minute.
2. Add 4 cups vegetable broth, sweet potatoes, cinnamon, and nutmeg.
3. Bring to a boil, then reduce heat to medium low and simmer until potatoes are tender, about 10 minutes.
4. Use immersion blender or pour contents into a blender in batches. Blend until smooth.
5. Pour soup back into pot (if using a blender). Add almond milk. Then slowly add remaining broth according to preferred consistency. Add salt and pepper, to taste.
6. Ladle soup into bowls and garnish with sunflower seeds, sage, cranberries, and a sprinkle of cinnamon if desired.
NOTE: For thinner soup, add a little more broth after blending, while soup is in the pot.
NUTRITIONAL INFORMATION PER SERVING: 81 calories, 2g protein, 17g carbohydrates, 2g fiber, 4.5g sugar, 0.0g fat, 0.0g saturated fat, 0.0mg cholesterol, 234.0mg sodium