Sweet potatoes are one of my favorite foods. Each spring I plant 150 sweet potato plants of different varieties in my backyard garden to ensure that I have plenty of my favorites for the fall and winter. This soup recipe is easy to make, hearty, tasty and nutritious. I generally use orange sweet potatoes, but today I decided to try a blend of purple and white varieties from my pantry.
- 2 pounds sweet potatoes, cooked, skins removed
- 2 tart apples, peeled and shredded
- 8 cups chicken broth or vegetable broth
- 2 T olive oil
- 1 sweet onion, diced
- 2 large carrots, diced
- 2 stalks celery, diced
- 1 bay leaf
- 1/2 t dried rosemary
- 1/2 t dried thyme
- salt and pepper to taste
- Optional garnishes: diced tart apples and feta cheese crumbles
- Peel the skins from the washed sweet potatoes, cut into large chunks and microwave in a covered dish for 5 – 8 minutes until the potatoes are soft.
- In a soup pot, sauté the onion and carrots in olive oil until soft.
- Place the sweet potato chunks and sautéed vegetables to a food processor and puree with a little of the soup broth.
- Transfer the puree to the soup pot and add the remaining broth, stirring until well blended.
- Add the shredded apples, bay leaf, rosemary and thyme to the soup mixture.
- Stir and heat over low to medium heat until hot.
- Add the diced celery and cook an additional 5 minutes.
- The apple will be soft, but the celery pieces should remain slightly crisp to add texture to the soup.
- Ladle the soup into individual bowls and sprinkle with diced apple and feta cheese crumbles. Add salt and pepper to taste.
Serving size: 1 cup
Calories: 153 Fats: 3.7 g Carbohydrates: 31.5 g 4.5 g fiber 13.9 g sugar Protein: 2.7 g