What’s better than a warm, nourishing, creamy soup this time of year? How about a warm, nourishing creamy soup without the cream that is quick and easy to make?
Here is my latest from my yummy soup recipes that scored big points with family and friends who could not believe there was no cream! A small cup of this soup could be a perfect start to a holiday dinner, or a delicious healthy lunch or dinner served with a side of green veggies. I think the leeks give this soup an especially delicious flavor.
I must warn you… I am not very good with amounts and measurements when I cook. But this recipe is very forgiving!
- Several large sweet potatoes or yams, peeled and sliced
- 1 leek
- 1/3 of a head of cauliflower, chopped
- Chicken or vegetable broth
- 2 TBSP olive oil
- Sea salt and pepper to taste
- 1 apple sliced
Saute the sliced leeks in olive oil until translucent. Take out a little bit of the leeks to save as a garnish. Add sweet potatoes and continue sauteeing for a couple of minutes until they are coated with the leeks and olive oil.
Add broth, salt, and pepper. Use just enough broth to not quite cover potatoes. Simmer a few minutes and add cauliflower and apple. Add more broth if necessary so everything can simmer and soften. I like to limit the amount of liquid to have a nice, thick, creamy soup. Cover and simmer until all veggies are soft. Blend!
I blended mine in a Vitamix which is why it was SO creamy. But any blender will do the trick since everything is soft. Adjust salt and pepper to taste. I recommend garnishing with some lightly sauteed leeks.