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Name: Sweet Potato and Zucchini Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Cuisine: not set
Ingredients: 1 teaspoon Olive oil; 1 medium onion diced; 2 clove Garlic minced; 1 medium leek dark green leaves removed, chopped; 2 Vegetable boullion cubes; 5 cup Water; 1 Zucchini chopped; 1 medium carrot chopped; 1 medium potato cut into 1 cm cubes; 1 large sweet potato cut into 1 cm cubes; 1/2 teaspoon Dried rosemary; 1/2 teaspoon Dried basil; 1/2 teaspoon Curry powder optional; 1/8 teaspoon Ground black pepper to taste; Fresh Cilantro; super seed mix

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INGREDIENTS

1 teaspoon Olive oil
1 medium onion ; diced
2 clove Garlic ; minced
1 medium leek ; dark green leaves removed, chopped
2 Vegetable boullion cubes
5 cup Water
1 Zucchini ; chopped
1 medium carrot ; chopped
1 medium potato ; cut into 1 cm cubes
1 large sweet potato ; cut into 1 cm cubes
1/2 teaspoon Dried rosemary
1/2 teaspoon Dried basil
1/2 teaspoon Curry powder ; optional
1/8 teaspoon Ground black pepper ; to taste
TOPPINGS
Fresh Cilantro
super seed mix

INSTRUCTIONS

1. In a large pot on high heat, sauté the onions in oil until the onions lightly caramelized, about 5 minutes.

2. Once the onions are lightly golden, add the garlic and leek. Sauté until the leeks soften, about 2 minutes. Add splashes of water as needed to deglaze the pan.

3. Add the remaining ingredients to the pot, bring to a boil, then reduce to a simmer until the potatoes are cooked, about 20 minutes.

4. Using an immersion blender, blend some of the soup but allow some chunks to remain. Alternatively, use a standing blender, in which case blending about half of the soup is recommended.

5. Taste test, add more pepper if desired, plate, garnish, and serve while hot.

Storage

Store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.

NOTES

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Sweet Potato and Zucchini Soup

1 teaspoon Olive oil
1 medium onion diced
2 clove Garlic minced
1 medium leek dark green leaves removed, chopped
2 Vegetable boullion cubes
5 cup Water
1 Zucchini chopped
1 medium carrot chopped
1 medium potato cut into 1 cm cubes
1 large sweet potato cut into 1 cm cubes
1/2 teaspoon Dried rosemary
1/2 teaspoon Dried basil
1/2 teaspoon Curry powder optional
1/8 teaspoon Ground black pepper to taste
 TOPPINGS
 Fresh Cilantro
 super seed mix

1. In a large pot on high heat, sauté the onions in oil until the onions lightly caramelized, about 5 minutes.
2. Once the onions are lightly golden, add the garlic and leek. Sauté until the leeks soften, about 2 minutes. Add splashes of water as needed to deglaze the pan.
3. Add the remaining ingredients to the pot, bring to a boil, then reduce to a simmer until the potatoes are cooked, about 20 minutes.
4. Using an immersion blender, blend some of the soup but allow some chunks to remain. Alternatively, use a standing blender, in which case blending about half of the soup is recommended.
5. Taste test, add more pepper if desired, plate, garnish, and serve while hot.

Storage
Store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.

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Nutrition

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Serving Size: 1 Serving (575g)
Recipe Makes: 3 Servings

Calories: 80
Calories from Fat: 6 (8%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 62.5mg		2 %
Potassium 457.9mg		12 %
Total Carbohydrate 17.7g		5 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 14.2g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 80

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