A silky French velouté blending sweet potato, cabbage, and leeks into a smooth, comforting Autumn soup. Finished with bright lemon‑thyme oil, it’s refined, cozy, and perfect for the transition into Holiday and Winter cooking.
Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes
Ingredients
Soup Base
- 2 cups sweet potato, diced
- 2 cups cabbage, thinly sliced
- 1 leek, sliced
- 1 cup carrots, sliced
- 1 tbsp olive oil
- 3 cups vegetable or chicken broth
- Salt & pepper
Lemon‑Thyme Oil
- 1 tbsp olive oil
- 1 tsp lemon zest
- ½ tsp thyme
Instructions
- Sauté aromatics: Heat olive oil in a pot. Add leeks and carrots. Cook 5 minutes until softened.
- Add vegetables: Stir in sweet potato and cabbage. Season with salt and pepper.
- Add broth: Pour in broth and bring to a simmer.
- Cook: Simmer 15 minutes until vegetables are tender.
- Blend: Use an immersion blender to purée until silky smooth.
- Make lemon‑thyme oil: Mix olive oil, lemon zest, and thyme in a small bowl.
- Finish: Ladle soup into bowls and drizzle with lemon‑thyme oil.
Storage
Keeps 3 days refrigerated. Freezes well for up to 2 months.
Substitutions
- Cabbage → Kale
- Sweet potato → Butternut squash
- Leek → Shallots
- Lemon → Orange
Beauty Benefits
- Sweet potato brightens skin with beta‑carotene.
- Cabbage reduces puffiness with Vitamin K.
- Leeks support detox pathways and reduce inflammation.
- Lemon boosts collagen and clarity.
- Olive oil nourishes the skin barrier.
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?
