3SmartPts

AUTUMN VEGETABLE SOUP

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INGREDIENTS:

  • 1 tablespoon extra-virgin olive oil
  • 1 cup coarsely chopped onion
  • 1 cup peeled, cored and coarsely chopped Granny Smith apple
  • 1 cup peeled and coarsely chopped turnip
  • 1 cup peeled and chopped butternut squash (seeds discarded)
  • 1 cup coarsely chopped carrot
  • 1 cup peeled, chopped sweet potato
  • 5 cups vegetable (or chicken) broth
  • 1/4 cup maple syrup
  • 1/8 teaspoon cayenne pepper, or more to taste
  • salt, to taste

DIRECTIONS:

  1. For soup: Heat oil in a large saucepan on medium-high heat. Add onion and sauté until translucent. Add apple, turnip, squash, carrot, and sweet potato; sauté 5 minutes. Add the broth, bring to a boil and simmer, stirring occasionally, about 30 minutes or until vegetables are tender. Cool slightly.
  2. When cooled, puree with a handheld mixer, food processor or blender. Pour the pureed soup back into the pan and re-heat until warmed. Add syrup, then cayenne pepper and salt, to taste.

TIPS:

  • To prepare this soup as gluten-free, just be sure to use brands of broth and maple syrup that are known to be GF.
  • For toast toppers, cut 6 slices of baguette and toast them. Spread 1/2-ounce of goat cheese on top of each; sprinkle with chives. Use as a dunker for your soup!
  • Nutritional Information per 1-cup serving: (does not include any added salt or baguette slices) Calories: 149, Fat: 2.8g, Saturated Fat: .4g, Sugar: 13.9g, Sodium: 93.9g, Fiber: 4.1g, Protein: 3g, Cholesterol: 0mg, Carbohydrates: 30g
  • WW POINTS per 1-cup serving:  Freestyle SmartPoints: 3,

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