Sweet Potato Soup
Italian Arugula Salad and Crispbread
Beverage Recommendation
Fre Alcohol-Removed Chardonnay
Ingredients
- 1¼ lb sweet potatoes, peeled and cut into 2-inch pieces
- 3 cups low-sodium vegetable broth
- ½ onion, chopped
- 3 cloves garlic, crushed
- 1½ tsp fresh thyme leaves
- 1 bay leaf
- 1 (5.3-oz) carton whole milk plain Greek yogurt
- 2 Tbsp butter
- ¼ tsp kosher salt
- ¼ tsp freshly ground pepper
- ¼ cup chopped walnuts
Instructions
- Combine potatoes, broth, onion, garlic, thyme, and bay leaf in a 3-or 4-quart slow cooker. Cover and cook on LOW 8 hours or until potatoes are tender; discard bay leaf. Cool 10 minutes.
- Process soup, in batches if necessary, in a high-power blender until smooth with center of lid removed so heat can escape.
- Return potato mixture to cooker; stir in yogurt, butter, salt, and pepper. Sprinkle each serving with nuts and, if desired, more thyme.
Side Dish Ingredients
- ½ (5-oz) pkg baby arugula
- ½ pint grape tomatoes, halved
- ¼ cup pitted green olives, halved
- ¼ cup olive oil vinaigrette
- 3 Tbsp freshly grated Parmesan cheese
- 3 slices multigrain crispbread
Side Dish Instructions
- Toss together arugula, tomatoes, olives, vinaigrette, and cheese in a bowl. Serve salad and crispbread with soup.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
384
|
103
|
487
|
| Fat (g) | 17 | 4 | 21 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 11 | 6 | 17 |
| Carb (g) | 50 | 12 | 62 |
| Fiber (g) | 8 | 4 | 12 |
| Sodium (mg) | 485 | 384 | 869 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
