Sunday, April 28, 2013

The Sweet Potato Soup

This soup was created through the taste as you go method; 
One of the best ways to cook in my opinion.

And let me tell you this soup is unbelievably good.
No joke. I have witnesses....about 8 who ate it with me with praises to go around.

I've had the idea for a  sweet potato soup since last fall, when all the creamy potato soup recipes popped up, since sweet potatoes have more health benefits such as:

  •  Vitamin A, C, B-6 and potassium, 
  • High fiber 
  • Lower glycemic index
  • Like most vegetables, they're fat-free and relatively low in calories — one-half of a large sweet potato has just 81 calories.   (Mayo Clinic, Live Strong)
Why wait so long to make the soup, you may ask? 
Well I was waiting for an immersion blender to come into my possession, and it did thanks to by brother-in-law Franky for my birthday!
This is a kitchen tool is amazing!!! Seriously. Cream or whip anything in its own container/pot.  Genius!
If you don't have an immersion blender don't worry you can blend this via a normal blender, or food processor. 


serves 6-8
4 large sweet potatoes, peeled and roughly chopped
1 tsp cumin
1 tsp chili powder
1 tsp cinnamon
2 tsp garlic powder
1 tbs onion chopped
salt and pepper to taste
2 cups veggie stock
2 1/2 cups water

Place vegetable stock and water into a pot and bring to boil.
Once boiling, add sweet potatoes and seasonings and Bring to a simmer
Simmer for 15-20 min. Sweet potatoes should be softer at this point.
Use your immersion blender and  begin to cream potatoes. 
It may take a few good pulses with your blender to get the creaminess going.
Once creamed let soup simmer for another 15-20 min. 

Serve warm

*if your using a blender, cook potatoes in stock for 30 min on a simmer. Then let cool for 15 min before transferring to a blender or food processor to cream. Return creamed potatoes to pot and bring back to high temp to server. 


Nutritional Information: 
6 servings
123 cal * 28 carbs * 0g fat * 3g protein* 5g fiber


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