Snowy Sundays in New England are perfect for hot soup. The wind is blustery, and the snow is flying around. We’re safe inside a warm home by fire, enjoying nature’s show outside our window.

This recipe is delicious and easy. All the vegetables go in the slow cooker for eight hours and are very tender. I use an emersion blender for a creamy texture. I save about a 1/2 cup for the white beans and add them back into the soup after it is finished for a bit of texture.

INGREDIENTS

Makes 6 servings

20 ounces sweet potato cut into 1- to 2-inch chunks

1 cauliflower, chopped into large bite-sized florets and stems

2(15-ounce) cans cannellini beans, drained

½ yellow onion, minced

3 garlic cloves, minced

3½ cups vegetable stock

3 tablespoons unsalted butter

2 tablespoons dry white wine

1 sprig fresh thyme or ½ teaspoon dried thyme

½ teaspoon garlic powder

Coarse kosher salt and black pepper

1 teaspoon lemon juice (about ¼ lemon)

8 plain Greek yogurt (1 cup) at room temperature

½ cup chopped chives (about 1 small bunch)

Shredded Cheddar for serving

PREPARATION

Step 1
In a 6- to 8-quart slow cooker, combine the sweet potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, wine, thyme, garlic powder, and 1½ teaspoons kosher salt. Cover and cook until the vegetables are very tender, about 8 hours on low.

Step 2
Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. Stir in the yogurt and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper and shredded Cheddar.