Sweet Potato Soup
Parmesan, Garlic, and Herb Crispbread
Ingredients
- 2½ lb sweet potatoes, peeled and cut into 2-inch pieces
- 6 cups low-sodium vegetable broth
- 1 onion, chopped
- 6 cloves garlic, minced
- 2 Tbsp fresh thyme leaves
- 1 bay leaf
- 1 cup whole milk plain Greek yogurt
- ¼ cup butter
- ¾ tsp kosher salt
- ¾ tsp freshly ground pepper
- ¾ cup chopped walnuts (preferably toasted)
Instructions
- Combine potatoes, broth, onion, garlic, thyme, and bay leaf in a 5- to 7-quart slow cooker. Cover and cook on LOW 8 hours or until potatoes are tender; cool 10 minutes. Discard bay leaf.
- Process soup, in batches, in a 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 cup garlic-herb spreadable cheese
- 6 slices multigrain crispbread
- 6 Tbsp freshly grated Parmesan cheese
- 1 Tbsp fresh thyme leaves
- 1 Tbsp extra virgin olive oil
Side Dish Instructions
- Spread garlic-herb cheese on crispbread; sprinkle with Parmesan and thyme. Drizzle with oil.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
409
|
108
|
517
|
| Fat (g) | 20 | 6 | 26 |
| Sat. Fat (g) | 7 | 4 | 11 |
| Protein (g) | 11 | 4 | 15 |
| Carb (g) | 51 | 10 | 61 |
| Fiber (g) | 9 | 3 | 12 |
| Sodium (mg) | 565 | 234 | 799 |
| T. Sugs (g) | 14 | 0 | 14 |
| A. Sugs (g) | 0 | 0 | 0 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
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