Ww 4 Points Creamy Sweet Potato Soup
Indulge in the cozy, comforting flavors of this WW 4 Points Creamy Sweet Potato Soup, a healthy and satisfying dish that’s perfect for lunch or dinner. Packed with the natural sweetness of nutrient-rich sweet potatoes and subtly spiced with warm cinnamon and earthy cumin, this velvety soup delivers bold flavor while staying waistline-friendly. Made with low-sodium vegetable broth and unsweetened almond milk, it’s dairy-free and ideal for those seeking a light yet creamy texture. A touch of nonfat Greek yogurt adds tangy richness to every spoonful, while an optional sprinkle of fresh thyme elevates the dish with a hint of herbal freshness. Ready in just 45 minutes, this easy-to-make recipe is a one-pot wonder that serves as a perfect comfort food without veering off your health goals. Perfect for Weight Watchers, this 4-point soup is an irresistible blend of nutrition and indulgence!
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Recipe Information
Ingredients
- 4 medium (about 2 pounds total) sweet potatoes
- 4 cups low-sodium vegetable broth
- 1 cup unsweetened almond milk
- 1 medium yellow onion
- 2 whole garlic cloves
- 1 teaspoon olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup plain nonfat Greek yogurt
- 1 tablespoon fresh thyme (optional, for garnish)
Instructions
Peel the sweet potatoes and cut them into 1-inch cubes. Roughly chop the onion and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 more minute, stirring frequently.
Add the cubed sweet potatoes, ground cumin, ground cinnamon, salt, and black pepper to the pot. Stir to coat the sweet potatoes with the seasonings.
Pour the vegetable broth into the pot and bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the sweet potatoes are fork-tender.
Remove the pot from heat. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, allow the soup to cool slightly and blend in batches using a countertop blender.
Once blended, stir in the unsweetened almond milk until well incorporated. If the soup is too thick, you can thin it with additional vegetable broth or almond milk.
Ladle the soup into bowls and garnish with a dollop of plain nonfat Greek yogurt and a sprinkle of fresh thyme if desired. Serve warm.
Nutrition Facts
Calories |
3474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 3937 mg | 171% | |
| Total Carbohydrate | 769.3 g | 280% | |
| Dietary Fiber | 112.4 g | 401% | |
| Total Sugars | 176.5 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1759 mg | 135% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 1299 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
