As a food blogger/recipe developer, I often come up with an idea for (what I assume to be) a creative & clever recipe, only to find out that the “unique” idea has been done. Many times over.
| Name: | Sweet Potato Zucchini Vichyssoise |
|---|---|
| Cuisine | French |
| Prep Time | 15 minutes |
| Cooking Time | 25 minutes |
| Total Time | 40 minutes |
| Servings | 4 |
| Yield | 6 cups of soup |
Case in point: sweet potato vichyssoise.
Google this term, and the Internet will yield pages of results. And here I thought I had created something new!
I was inspired to make a sweet potato version of the classic potato leek soup after tasting a delicious batch of Ina Garten’s Zucchini Vichyssoise made by my mother-in-law. I’ve always loved my mom’s vichyssoise, and was excited about Ina’s addition of zucchini. You can eat vichyssoise hot or cold, and seeing as though Spring weather is unpredictable, I thought this would be the perfect between-seasons soup.
Although I love the traditional white potato vichyssoise, the idea of subbing in sweet potatoes occurred to me; this should come as no surprise given my complete adoration of the orange spud.
This sweet potato version turned out to be a delicious departure from the traditional soup.
Plus, you just can’t beat that gorgeous color ;).
If you’ve never worked with leeks before, here’s a quick note: Be sure to wash them well, as they tend to harbor grit and dirt between their layers.
I think the easiest way to do this is to place the chopped leeks into a big bowl of cold water. The sediment will sink to the bottom, leaving you with perfectly cleaned pieces of leek.
I felt compelled to snap a few shots of the fresh veggies, as well as a handful of progress pics.
I’ll let the photos do the talking!
Have I mentioned on the blog how much I love my immersion blender? One my favorite wedding registry presents.
I also adore my Le Creuset dutch oven. Perfect for making soup.
I served the vichyssoise hot, with a side of Sweet Potato Cornbread. It was a delightful dinner for a cold Spring evening!
Sweet Potato Zucchini Vichyssoise
Printer-Friendly Recipe
inspired by Ina Garten’s Zucchini Vicchyssoise
yield: a LOT of soup! Serves 6-8 as a side; 4-6 as an entree
Ingredients
- 1 Tbsp butter (or an additional Tbsp olive oil for a vegan version)
- 1 Tbsp extra virgin olive oil
- 5 cups chopped leeks, white and light green parts (I used 3 large leeks)
- 4 cups chopped peeled sweet potatoes (about 2 large potatoes)
- 2 cups chopped zucchini (1 large zucchini)
- 6 cups low-sodium vegetable broth
- kosher salt and freshly ground black pepper, to taste
Instructions
1. Sauté the Aromatics
- In a large soup pot, heat the olive oil over medium heat.
- Add the chopped onions and garlic and sauté until the onions turn translucent and fragrant, about 5 minutes.
2. Add Sweet Potatoes and Zucchini
- Stir in the diced sweet potatoes and zucchinis, allowing them to cook for an additional 5 minutes. This step helps to enhance their flavors.
3. Simmer with Vegetable Broth
- Pour in the vegetable broth, ensuring it covers the vegetables. Bring the mixture to a gentle boil.
4. Reduce Heat and Simmer
- Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the sweet potatoes are tender.
5. Blend Until Smooth
- Using an immersion blender or a countertop blender, carefully puree the soup until it’s velvety smooth.
6. Add Coconut Milk
- Stir in the unsweetened coconut milk to add creaminess to the soup. Season with salt and pepper to taste. Adjust the seasoning to your preference.
7. Serve and Garnish
- Ladle the Sweet Potato Zucchini Vichyssoise into bowls.
- If desired, garnish with fresh chives for a burst of color and flavor.
8. Enjoy!
- Serve your Sweet Potato Zucchini Vichyssoise hot, alongside a slice of crusty bread or a light salad.
This Sweet Potato Zucchini Vichyssoise is a testament to how a classic dish can be transformed into something extraordinary. With the rich creaminess of coconut milk and the natural sweetness of sweet potatoes and zucchinis, it’s a soup that’s both indulgent and nutritious. Whether you’re looking for a comforting meal on a chilly evening or an elegant starter for a dinner party, this recipe is sure to impress. Give it a try, and savor the blend of flavors and textures that make this vichyssoise a true culinary masterpiece.
Nutrition Per Serving
- Calories per Serving:200 calories
- Total Fat: 10g
- Saturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 600mg
- Total Carbohydrates: 26g
- Dietary Fiber: 4g
- Sugars: 8g
- Protein: 3g
- Vitamin D: 0%
- Calcium: 4%
- Iron: 6%
- Potassium: 580mg
Please note that these values are approximate and can vary based on factors such as the specific brands of ingredients used and portion sizes. It’s always a good idea to calculate precise nutritional information if you have specific dietary concerns.
