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Creamy Vegetable Soup Recipe

1 large onion

1/4 c grapeseed oil

2 sweet potatoes, peeled & chopped

1 head cauliflower, chopped

1 chayote squash, peeled & chopped

2 c celery, chopped

2 c carrots, chopped

1 poblano pepper, diced

Flour, as needed for thickening

3 c vegetable broth

In large soup pot, saute onion in grapeseed oil until caramelized. Add sweet potatoes, cauliflower, squash, poblano, celery and carrots; saute lightly or until crisp-tender.

Stir in broth and simmer about 10 minutes, then add potatoes and seasonings; cook another 10-15 minutes or until vegetables are tender.

Yield: about 12-16 servings (4 quarts total)

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