Photo Credit: Drizzle Me Skinny.
Ready to embrace fall with a cozy bowl of goodness? Our Weight Watchers Sweet Potato Soup is the ultimate comfort food, offering a creamy and nutrient-packed option that’s just 3 points per serving. With the delicious combination of roasted sweet potatoes, zucchini, onions, and apples, this soup brings warmth and flavor to your table without the guilt. It’s incredibly easy to prepare and allows you to use whatever vegetables you have on hand, making it a versatile choice for any weeknight dinner. Plus, it’s budget-friendly and perfect for meal prep—simply make a big batch and enjoy it all week long!
Ingredients
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To make a hearty sweet potato and zucchini soup, start by roughly chopping 1 large onion (200 g) and adding it to a pot with 1 teaspoon of vegetable oil (5 ml) over medium heat. Sauté until softened. Next, add 2 medium chopped zucchini (400 g) and 3 peeled and cubed medium sweet potatoes (600 g), cooking until slightly tender. Stir in 1 medium apple (90 g), 4 cups of chicken broth (960 ml), and 1 cup of skim milk (240 ml), bringing the mixture to a boil. Add 2 minced cloves of garlic (6 g) and season with salt and pepper to taste. Simmer until the vegetables are fully cooked, then blend until smooth. Serve topped with ¼ cup of chopped unsalted peanuts (35 g) for added crunch and flavor. Enjoy your nutritious soup!
Preheat and Prepare
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Preheat your oven to 400°F (200°C). In a large bowl, mix together the chopped onion, zucchini, apple, and sweet potatoes. Drizzle with 1 teaspoon of vegetable oil, then add the minced garlic. Toss the mixture until all the vegetables are evenly coated with oil and garlic for enhanced flavor.
Arrange and Roast
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Spread the vegetable mixture on a baking sheet. Ensure the vegetables are arranged in a single layer without overcrowding to promote even roasting. Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the vegetables are tender and lightly caramelized. Stir once halfway through cooking for uniform browning.
Cool and Transfer
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Cool the roasted vegetables briefly. Once the vegetables are roasted, remove them from the oven and allow them to cool slightly for about 5 minutes. Then, transfer the roasted mixture to a large pot.
Simmer and Blend
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Add broth and blend the mixture. Pour in 3 cups of chicken broth and bring the mixture to a simmer over medium heat. Using an immersion blender, blend the vegetables and broth until smooth. If using a regular blender, transfer the mixture in batches while handling the hot liquid with care.
Add Creaminess and Season
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Incorporate milk and adjust the consistency. Stir in the skim milk and the remaining 1 cup of chicken broth, adjusting the consistency to your liking by adding more broth for a thinner soup. Season with salt and pepper to taste, keeping in mind that the saltiness will vary based on the chicken broth used.
Final Simmer and Serve
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Simmer to meld flavors and serve. Let the soup simmer for an additional 5-10 minutes to combine the flavors thoroughly and heat the soup through. Serve hot, garnished with a sprinkle of chopped peanuts for added crunch and flavor.
Store for Later
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Cool and store leftovers. Allow the soup to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Variations and Substitutions
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You can easily modify this recipe to enhance its flavor and nutrition. Swap skim milk for coconut milk or yogurt to give the dish a different taste; just remember to adjust your Weight Watchers points if using higher-fat alternatives. For a milder flavor, replace the onion with leeks, which have a subtly sweet taste that complements sweet potatoes. To boost protein, stir in cooked, diced chicken breast or crispy tofu cubes after blending, making the soup more filling. Additionally, experiment with spices by adding a pinch of curry powder or a dash of smoked paprika for an exciting flavor twist.
Tips and Tricks for Making Sweet Potato Soup
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To make the best Sweet Potato Soup, keep these tips in mind: peel sweet potatoes under running water and submerge them in water with a few drops of vinegar to prevent darkening. Don’t skip the toppings, as they add crucial texture and visual appeal; a dollop of Greek yogurt and a sprinkle of nuts or seeds can elevate the dish significantly. Adjust the soup’s consistency to your preference by adding more vegetable broth for a thinner soup or using less liquid for a thicker version, keeping in mind that the soup will thicken slightly as it cools. Finally, don’t rush the roasting process; allow the vegetables to caramelize fully, aiming for golden-brown edges on the sweet potatoes and onions for maximum flavor.
