Tuesday, November 11, 2014

Here's What's Cooking - Sweet Potato Soup

I'm making sweet potato soup tonight.  It's a bit chilly and we have lots to do so it's the perfect recipe...

Sweet Potato Soup - serves 6

1 red onion, peeled
1 red pepper, seeded
3 medium carrots, peeled
1 medium sweet potato, peeled
6 celery sticks
1 pint organic vegetable stock - I use low sodium so I can control how salty it is.
1 Tbsp. olive oil
sea salt and fresh ground pepper
fresh cilantro for garnish

Prep all the vegetables by just cutting them into chunks.  This is what makes this recipe so appealing to me.  No dicing and the vegetables can all go in at the same time.  You still get the satisfaction of cutting up all your gorgeous veggies without the fussiness.

Heat the olive oil in a large heavy pot and add the vegetables.  Season with salt and pepper.  Let them cook on medium-low for about half an hour, stirring when you think about it.

Add the vegetable stock and cook about 30 minutes.  Puree with a stick blender or in batches in a regular blender.

Adjust seasoning and serve garnished with a bit of cilantro.  Add a good crusty bread - perfect!


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