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Nutrition Facts
Serving Size 337 g
(Approx. 6 Servings)
Amount Per Serving
Calories 220 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 370 mg 15%
Total Carbohydrate 37 g 12%
Dietary Fiber 7 g 28%
Sugars 8 g
Protein 9 g
Vitamin A 200% • Iron 8%
Vitamin C 50% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Unicorn Soup

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 Tbsp olive oil
1 cup(s) red onion, finely diced
1 cup(s) leek, white part only, finely chopped
1 Tbsp fresh garlic, finely minced
1 cup(s) poblano pepper, roasted and finely chopped
1/4 cup(s) sherry
1 Tsp dried thyme
1 Tsp dried sage
6 cup(s) purple sweet potatoes, about 3 medium sized potatoes, diced
4 cup(s) chicken stock
1 cup(s) half and half
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Instructions

1
Place a stock pot over medium heat. Add oil, onions, leeks, garlic and poblano pepper. Sauté until softened, about 5 minutes.
2
Add sherry, thyme and sage to pan and cook for 1 to 2 additional minutes.
3
Add potatoes and stock to pan and bring to a simmer for 10 to 15 minutes, or until potatoes are soft then stir in cream.
4
Remove from heat and carefully ladle soup into a blender.
5
Working in 2 batches, blend soup until smooth and return to stock pot over medium-low add salt and cayenne pepper to taste.
6
Chef's Note: To complete the unicorn theme, garnish as desired with a swirl of heavy cream and chopped pistachios or fresh herbs.
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