Monday, January 2, 2012

Sweet Potato Soup

As the weather drops and cold/flu season rises, boost your immune system with this nutrient dense soup.

Nutritious Vegetable Broth
 In a 3-quart saucepan, combine all ingredients and bring to a boil.
  • 4 cups water
  • 3 unpeeled carrorts, cut into chunks
  • 1/4 cup yellow onion, cut into chunks
  • 1/4 cup red onion, cut into chunks
  • 1 leek, white & green parts, cut into thirds
  • 2 celery stalks, cut into thirds
  • 2 mushrooms, sliced
  • 1/4 cup green pepper, diced
  • 2 unpeeled red potatoes, quartered
  • 1 unpeeled medium sweet potato
  • 2 unpeeled garlic cloves, halved
  • 1/4 cup fresh parsley
  • 1/2 teaspoon ground black pepper
  • 4 whole allspice
  • 1 bay leaf
  • 1/2 teaspoon sea salt
 Reduce heat to low and simmer, covered for 2 hours. 
 Strain the broth through coarse-mesh sieve over a heat-resistant container.

Sweet Potato Soup
Preheat oven to 400°F. 

Toss sweet potatoes with olive oil until evenly coated

  • 3 pounds of sweet potatoes, peeled and diced into 1-inch cubes 

Combine in a small bowl:  
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon freshly grated nutmeg
Sprinkle the spice mixture over the potatoes and toss until evenly coated.

Place the sweet potatoes in a single layer on a lined baking sheet and roast for 40 minutes, until tender.

Pour 1/3 cup of Nutritious Vegetable Broth into a blender, and add 1/3 of the roasted potatoes.  Blend until smooth.

Transfer to a soup pot over low heat.

Repeat the process two more times.  Stir in any remaining broth.  

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