This soup was created through the taste as you go method;
One of the best ways to cook in my opinion.
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)
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.
Ingredients:
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
Directions:
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.
ENJOY!!!!
Nutritional Information:6 servings123 cal * 28 carbs * 0g fat * 3g protein* 5g fiber
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