Sweet Potato and Apple Soup With Cheese and Walnuts
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- kosher salt and black pepper
- 2 pounds medium sweet potatoes (about 3), peeled and cut into 3/4-inch pieces
- 3 apples (such as Granny Smith or Pink Lady), 1 peeled and chopped and 2 thinly sliced
- 2 cups low-sodium vegetable broth
- pinch ground nutmeg
- 4 ounces blue cheese (such as Gorgonzola or Stilton)
- 1/3 cup walnuts
- 16 crackers or crostini
Directions
- Heat the oil in a large saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
- Add the sweet potatoes, chopped apple, broth, nutmeg, and 1½ cups water to the saucepan. Bring to a boil, reduce heat, and simmer, covered, until the potatoes are tender, 12 to 15 minutes. Working in batches, transfer the mixture to a blender and puree until smooth, adding more water if necessary to reach the desired consistency. (Alternatively, use a handheld immersion blender in the saucepan.)
- Serve the soup with the blue cheese, walnuts, crackers, and sliced apples.
Nutritional Information
- Per Serving
- Calories 514
- Fat 22g
- Sat Fat 7g
- Cholesterol 21mg
- Sodium 858mg
- Protein 12g
- Carbohydrate 71g
- Sugar 28g
- Fiber 11g
- Iron 3mg
- Calcium 232mg
What does this mean? See
Nutrition 101
.
Quick Tip
Want a glass of wine with dinner? A crisp Chardonnay (often labeled “unoaked”) or Sauvignon Blanc will play off the richness
of the blue cheese and nuts.
What's on Your Plate?
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Cranberries
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