Sweet Potato and Broccoli Soup

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped (1 cup)
• 1 leek, cut in half lengthwise, rinsed and thinly sliced
• 3½ cups vegetable broth or reduced-sodium chicken broth
• 3 medium sweet potatoes, peeled, cut into 1-inch pieces (about 4 cups)
• 1 medium apple, peeled, cut into 1-inch pieces
• 2 cups chopped fresh broccoli florets
• 1 tablespoon water
• 6 tablespoons reduced-fat sour cream
• ½ medium apple, cut into 12 thin slices

Instructions

1. 1Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sliced leek, cooking for about 4 minutes until they soften. Pour in the broth, then add the sweet potato and apple pieces.
2. 2Bring the liquid to a boil, then lower the heat to a simmer. Cover the pan and cook for 20 minutes, or until the sweet potatoes are completely tender. Take the pan off the heat and let the mixture cool for a few minutes.
3. 3Place the chopped broccoli florets and water in a small microwave-safe bowl. Cover the bowl with microwave-safe plastic wrap and cook on high for 90 seconds until the broccoli is crisp-tender.
4. 4Transfer one-third of the cooled sweet potato mixture into a blender or food processor. Blend on high speed until completely smooth, scraping down the sides as needed, then pour the pureed soup into a large bowl.
5. 5Repeat the blending process in two more batches with the rest of the sweet potato mixture. Return all the pureed soup to the saucepan and stir in the steamed broccoli. Cover and warm over low heat for 10 minutes until heated through.
6. 6Ladle the hot soup into individual bowls. Garnish each portion with a spoonful of sour cream and a couple of thin apple slices before serving.

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