Sweet Potato Zucchini Vichyssoise, Spiced Up

The best thing about leftovers is morphing them into a slightly different dish later on in the week.

Case in point: I reheated the Sweet Potato Zucchini Vichyssoise with chipotle chile powder and cumin, and then topped it with chopped avocado, plain 2% Greek yogurt, and chipotle hot sauce.

I hereby declare this meal makeover mission a success!

Here’s the recipe for my Sweet Potato Zucchini Vichyssoise. Simply season it to taste with chipotle (or ancho) chile powder, cumin, and hot sauce of your choice. Top with Greek yogurt, chopped avocado, and any other accoutrements you’d like.

Ingredients For the Soup

• 2 medium-sized sweet potatoes, peeled and diced
• 2 zucchinis, chopped
• 1 leek, sliced (white and light green parts only)
• 2 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth if you prefer)
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh chives, for garnish

Ingredients For the Spiced Croutons

• 2 slices of day-old bread, cut into cubes
• 2 tablespoons olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to your spice preference)
• Salt to taste

Estimated Nutrition Per Serving (1 cup):

• Calories: 250 kcal
• Total Fat: 18g
• Saturated Fat: 9g
• Trans Fat: 0g
• Cholesterol: 50mg
• Sodium: 800mg
• Total Carbohydrates: 19g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 3g
• Vitamin D: 0%
• Calcium: 6%
• Iron: 8%
• Potassium: 380mg

Please note that the nutrition values are estimated and can vary based on the specific ingredients used and portion sizes.

Instructions

Making the Spiced Croutons:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the olive oil, smoked paprika, cayenne pepper, and a pinch of salt.
3. Toss the bread cubes in the spiced olive oil mixture until they are well coated.
4. Spread the cubes evenly on a baking sheet and bake for about 10-12 minutes or until they turn golden and crispy. Remove them from the oven and set aside.

Preparing the Sweet Potato Zucchini Vichyssoise:

1. In a large pot, heat the olive oil over medium heat. Add the sliced leeks and minced garlic, sautéing until they become soft and fragrant, about 5 minutes.
2. Stir in the diced sweet potatoes and chopped zucchini. Continue to cook for an additional 5 minutes, allowing the vegetables to absorb the flavors.
3. Pour in the vegetable (or chicken) broth, and bring the mixture to a boil. Reduce the heat, cover the pot, and let it simmer for about 20-25 minutes or until the sweet potatoes are tender.
4. Using an immersion blender or a regular blender (in batches), puree the soup until it reaches a smooth and creamy consistency.
5. Return the soup to the pot over low heat and stir in the heavy cream, ground cumin, and smoked paprika. Simmer for an additional 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
6. Once the soup is heated through, remove it from the heat and let it cool to room temperature. Then, refrigerate it for at least 2 hours before serving to allow the flavors to intensify.

Serving:

1. Ladle the chilled Sweet Potato Zucchini Vichyssoise into bowls.
2. Garnish each serving with a handful of spiced croutons and a sprinkle of fresh chives.
3. Serve and enjoy your Spiced Up Sweet Potato Zucchini Vichyssoise! The combination of sweet and savory, with a hint of spice, is sure to delight your taste buds.

Do you have a favorite use for certain leftovers? Sandwiches? Soups? Salads?

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