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Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Active Time:20 minsTotal Time:55 minsServings:6Jump to Nutrition Facts
Active Time:20 minsTotal Time:55 minsServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:55 mins
Total Time:
55 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Jump to recipe
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1smallsweet potato, peeled and cut into 1-inch pieces (about 1½ cups)1smallGala apple, peeled and cut into 1-inch chunks (about 1 heaping cup)1smallleek, white and light green parts only, halved lengthwise, sliced into 1-inch-thick half-moons and rinsed well (about 1 cup)1 pintcherry tomatoes(about 2 cups)2mediumcarrots, peeled and cut into 1-inch pieces (about 1 cup)3mediumscallions, trimmed and cut into 1-inch pieces (about 1 cup)2tablespoonsthinly slicedfresh ginger6largecloves garlic, smashed2tablespoonsextra-virgin olive oil2teaspoonsground coriander4cupsunsalted vegetable brothorno-chicken broth1(15-ounce) canno-salt-added chickpeas or white beans, rinsed1½tablespoonswhitemiso2teaspoonssambal oelek1 (14-ounce) cancoconut milk1½tablespoonsagedsherry vinegar½teaspooncrackedpepper½teaspoonsaltLime wedges for serving(optional)
Cook Mode(Keep screen awake)
Ingredients
1smallsweet potato, peeled and cut into 1-inch pieces (about 1½ cups)
1smallGala apple, peeled and cut into 1-inch chunks (about 1 heaping cup)
1smallleek, white and light green parts only, halved lengthwise, sliced into 1-inch-thick half-moons and rinsed well (about 1 cup)
1 pintcherry tomatoes(about 2 cups)
2mediumcarrots, peeled and cut into 1-inch pieces (about 1 cup)
3mediumscallions, trimmed and cut into 1-inch pieces (about 1 cup)
2tablespoonsthinly slicedfresh ginger
6largecloves garlic, smashed
2tablespoonsextra-virgin olive oil
2teaspoonsground coriander
4cupsunsalted vegetable brothorno-chicken broth
1(15-ounce) canno-salt-added chickpeas or white beans, rinsed
1½tablespoonswhitemiso
2teaspoonssambal oelek
1 (14-ounce) cancoconut milk
1½tablespoonsagedsherry vinegar
½teaspooncrackedpepper
½teaspoonsalt
Lime wedges for serving(optional)
DirectionsPreheat oven to 450°F. Combine sweet potato, apple, leek, 1 pint cherry tomatoes, carrots, scallions, 2 tablespoons ginger, smashed garlic cloves, 2 tablespoons oil and 2 teaspoons coriander in a large bowl; toss to coat. Transfer to a large rimmed baking sheet. Roast, stirring once, until tender and browned, 25 to 30 minutes.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina BrockmanWorking in batches as needed, transfer the roasted vegetables to a blender; add 4 cups broth, chickpeas (or white beans), 1½ tablespoons miso and 2 teaspoons sambal oelek. Secure the lid on the blender; remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute, 30 seconds. Add 1 can coconut milk and 1½ tablespoons vinegar; process until incorporated and smooth, about 10 seconds.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina BrockmanTransfer the soup to a medium saucepan; cook over medium heat until steaming and warmed through.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina BrockmanSprinkle with ½ teaspoon each cracked pepper and salt. Serve with lime wedges, if desired.Frequently Asked QuestionsSure! After pureeing the soup (Steps 1 and 2), place it in a covered container and refrigerate for 2 to 3 days. When you’re ready to enjoy it, pick up with the remaining steps. Gently heat the soup over medium-low heat (Step 3), then season it and serve with lime wedges, if desired (Step 4).Absolutely. One delicious swap would be swapping the Gala apple for Asian pear and using butternut squash instead of the sweet potato. Both variations are perfect for soup season.Crackers and bread! Try ourParmesan Crispsrecipe, which goes with any soup and can be made in advance and stored for up to 5 days. Alternatively, make our4-Ingredient Homemade Cheese Crackers, and have some fun with your favorite cookie cutters fashioning the crackers into stars, hearts or holiday designs. These can be made 2 to 3 days ahead. And we always like having a crusty baguette on hand to help mop up every last bit of soup in the bowl.EatingWell.com, October 2024
Directions
Preheat oven to 450°F. Combine sweet potato, apple, leek, 1 pint cherry tomatoes, carrots, scallions, 2 tablespoons ginger, smashed garlic cloves, 2 tablespoons oil and 2 teaspoons coriander in a large bowl; toss to coat. Transfer to a large rimmed baking sheet. Roast, stirring once, until tender and browned, 25 to 30 minutes.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina BrockmanWorking in batches as needed, transfer the roasted vegetables to a blender; add 4 cups broth, chickpeas (or white beans), 1½ tablespoons miso and 2 teaspoons sambal oelek. Secure the lid on the blender; remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute, 30 seconds. Add 1 can coconut milk and 1½ tablespoons vinegar; process until incorporated and smooth, about 10 seconds.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina BrockmanTransfer the soup to a medium saucepan; cook over medium heat until steaming and warmed through.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina BrockmanSprinkle with ½ teaspoon each cracked pepper and salt. Serve with lime wedges, if desired.Frequently Asked QuestionsSure! After pureeing the soup (Steps 1 and 2), place it in a covered container and refrigerate for 2 to 3 days. When you’re ready to enjoy it, pick up with the remaining steps. Gently heat the soup over medium-low heat (Step 3), then season it and serve with lime wedges, if desired (Step 4).Absolutely. One delicious swap would be swapping the Gala apple for Asian pear and using butternut squash instead of the sweet potato. Both variations are perfect for soup season.Crackers and bread! Try ourParmesan Crispsrecipe, which goes with any soup and can be made in advance and stored for up to 5 days. Alternatively, make our4-Ingredient Homemade Cheese Crackers, and have some fun with your favorite cookie cutters fashioning the crackers into stars, hearts or holiday designs. These can be made 2 to 3 days ahead. And we always like having a crusty baguette on hand to help mop up every last bit of soup in the bowl.
Preheat oven to 450°F. Combine sweet potato, apple, leek, 1 pint cherry tomatoes, carrots, scallions, 2 tablespoons ginger, smashed garlic cloves, 2 tablespoons oil and 2 teaspoons coriander in a large bowl; toss to coat. Transfer to a large rimmed baking sheet. Roast, stirring once, until tender and browned, 25 to 30 minutes.
Working in batches as needed, transfer the roasted vegetables to a blender; add 4 cups broth, chickpeas (or white beans), 1½ tablespoons miso and 2 teaspoons sambal oelek. Secure the lid on the blender; remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute, 30 seconds. Add 1 can coconut milk and 1½ tablespoons vinegar; process until incorporated and smooth, about 10 seconds.
Transfer the soup to a medium saucepan; cook over medium heat until steaming and warmed through.
Sprinkle with ½ teaspoon each cracked pepper and salt. Serve with lime wedges, if desired.
Frequently Asked QuestionsSure! After pureeing the soup (Steps 1 and 2), place it in a covered container and refrigerate for 2 to 3 days. When you’re ready to enjoy it, pick up with the remaining steps. Gently heat the soup over medium-low heat (Step 3), then season it and serve with lime wedges, if desired (Step 4).Absolutely. One delicious swap would be swapping the Gala apple for Asian pear and using butternut squash instead of the sweet potato. Both variations are perfect for soup season.Crackers and bread! Try ourParmesan Crispsrecipe, which goes with any soup and can be made in advance and stored for up to 5 days. Alternatively, make our4-Ingredient Homemade Cheese Crackers, and have some fun with your favorite cookie cutters fashioning the crackers into stars, hearts or holiday designs. These can be made 2 to 3 days ahead. And we always like having a crusty baguette on hand to help mop up every last bit of soup in the bowl.
Frequently Asked Questions
Sure! After pureeing the soup (Steps 1 and 2), place it in a covered container and refrigerate for 2 to 3 days. When you’re ready to enjoy it, pick up with the remaining steps. Gently heat the soup over medium-low heat (Step 3), then season it and serve with lime wedges, if desired (Step 4).
Absolutely. One delicious swap would be swapping the Gala apple for Asian pear and using butternut squash instead of the sweet potato. Both variations are perfect for soup season.
Crackers and bread! Try ourParmesan Crispsrecipe, which goes with any soup and can be made in advance and stored for up to 5 days. Alternatively, make our4-Ingredient Homemade Cheese Crackers, and have some fun with your favorite cookie cutters fashioning the crackers into stars, hearts or holiday designs. These can be made 2 to 3 days ahead. And we always like having a crusty baguette on hand to help mop up every last bit of soup in the bowl.
EatingWell.com, October 2024
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Nutrition Facts(per serving)350Calories21gFat39gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Christa Brown, M.S., RDN, LD
andLinda Frahm
Linda Frahm
