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Prep 15min
Total45min
Servings6
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Ingredients
1
tablespoon olive oil
1
large onion, chopped (1 cup)
1
leek, cut in half lengthwise, rinsed, sliced thinly
3 1/2
cups vegetable broth or reduced-sodium chicken broth
3
medium sweet potatoes, peeled, cut into 1-inch pieces (4 cups)
1
medium apple, peeled, cored, cut into 1-inch pieces
2
cups chopped fresh broccoli florets
1
tablespoon water
6
tablespoons reduced-fat sour cream
1/2
medium apple, cut into 12 thin slices
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Steps
1
In 4-quart saucepan, heat oil over medium heat. Add onion and leek to oil; cook 4 minutes, stirring frequently, until soft. Stir in broth, sweet potatoes and apple pieces. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until sweet potatoes are tender.
2
Meanwhile, in small microwavable bowl, place broccoli and water. Cover with plastic wrap and microwave on High 1 minute 30 seconds or until crisp-tender; set aside.
3
In blender or food processor, place about one-third of soup mixture. Cover; blend on high speed until smooth, stopping blender to scrape side if necessary. Pour into large bowl. Repeat 2 times more with remaining soup mixture. Pour soup back into saucepan; stir in broccoli. Cover and heat over low heat about 10 minutes or until hot.
4
Divide soup evenly among 6 bowls. To serve, top each serving with 1 tablespoon sour cream and 2 apple slices.
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Blending soups results in a wonderful consistency. Another way to puree soups is by using an immersion blender. The soup can be kept in its original pan; just make sure to keep the blender fully immersed to prevent the soup from splattering.
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