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)