Simple Sweet Potato Soup. We had a couple of sweet potatoes in our pantry that needed to be used or would be tossed soon. Next time I think I’ll try this with purple potatoes or some type of winter squash. I enjoyed the soup but it is on the sweeter side (well yeah) and I think a savory vegetable would work better with the broth. I also added more dried celery and rosemary even though the bullion probably would have enough flavor on its own. The recipe ended up being 6 cups which I divided into four 1.5 cup storage bowls and ate them at lunchtime throughout the week.
Sweet Potato Soup
A pureed sweet potato soup using cupboard staples.
Equipment
- 1 Immersion Blender A blender or food processor will also work
- 1 Large Pot
Ingredients
- 3 tbsp olive oil
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 3 medium sweet potatoes, chopped
- 3 cubes lower-sodium chicken broth bouillon cubes
- 1/2 tsp celery flakes
- 1/2 tsp salt (or to taste)
Instructions
- Simmer the garlic and onions in the olive oil in a large pot for 5-7 minutes.
- Add the remaining ingredients and stir until the bouillon cubes have dissolved.
- Bring to a boil then reduce the heat.
- Cover with lid and let simmer for approximately 40 minutes.
- Use an immersion blender, food processor, or standing blender (if they allow for the high heat) to make the soup a purée.
Notes
My total amount of sweet potatoes weighed approximately 790 grams.
