Slow Cooker
Creamy Sweet Potato Soup
Brussels Sprouts Salad
Ingredients
- 1¼ lb sweet potatoes, peeled and cut into 2-inch pieces
- 3 cups vegetable broth
- ¾ cup chopped onion
- 3 cloves garlic, crushed
- ½ tsp dried thyme
- 1 bay leaf
- ½ cup sour cream
- 2 Tbsp butter
- ½ tsp salt
- ½ tsp pepper
Instructions
- Combine potatoes, broth, onion, garlic, thyme and bay leaf in a 4-quart slow cooker. Cover and cook on Low 8 hours; remove and discard bay leaf. Process potato mixture, in batches, in a blender until smooth.
- Return soup to slow cooker; stir in sour cream, butter, salt and pepper, stirring until butter is melted and mixture is blended.
Side Dish Ingredients
- ½ cup walnuts, chopped
- 1 lb Brussels sprouts, trimmed and thinly sliced
- ½ cup thinly sliced shallots
- 2 Tbsp olive oil
- 2 tsp apple cider vinegar
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Toast walnuts in a nonstick skillet over medium-high heat 3 to 4 minutes or until golden and fragrant.
- Combine Brussels sprouts, walnuts, and shallots in a serving bowl. Combine oil, vinegar, and mustard; stirring well. Pour dressing over salad; toss with salt and pepper.
Vegetarian Meal Plan
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