Sweet Potato Soup

[Guest guest]

what is the 1/4 tsp ground nutmet? Is that nutmeg?

Thanks and this sounds good. Sweet potatoes are so full of great nutrition.

Judy

-

Kim

Sunday, October 21, 2007 6:50 PM

Sweet Potato Soup

 

 

Hello all again. I found this recipe in Vegetarian Soups for All

Seasons by Nava Atlas. It is simmering as I type, so while I haven't

yet tried this recipe, I will have in just a little while.

 

Sweet Potato Soup

6 servings

 

2 Tbsp soy margarine or canola oil

2 medium onions, chopped

2 medium carrots, peeled and diced

1 large celery stalk, diced

Handful of celery leaves

6 cups peeled, diced (about 1/2 inch) sweet potatoes

2 bay leaves

1/4 tsp dried thyme

1/4 tsp ground nutmet

1 cup low-fat milk or soy milk, or as needed

Salt and freshly ground pepper to taste

 

Heat the margarine or oil in a soup pot. Add the onion, carrots, and

celery and saute over low heat until the onions are golden. Add the

celery leaves and sweet potato dice. Add just enough water to cover

all but about an inch of the vegetables. Bring to a simmer, then stir

in the bay leaves and seasonings. Simmer gently, covered, until the

sweet potatoes and vegetables are quite tender, about 20 to 25 minutes.

 

With a slotted spoon, remove about half of the solid ingredients and

transfer to a food processor along with about 1/2 cup of the cooking

liquid. Process until smoothly pureed, then stir back into the soup

pot. Add the milk or soy milk as needed to achieve a slightly thick

consistency. Season to taste with salt and pepper. Simmer over very

low heat for another 10 to 15 minutes.

 

Serve at once, or let stand off the heat for an hour or two before

serving, then heat through as needed.

 

Calories: 235

Total fat: 5g

Protein: 4g

Carbohydrate: 46g

Cholesterol: 2g

Sodium: 96mg

 

 

 

 

 

 

[Guest guest]

Sweet Potato Soup

Serves 1-2

 

1 large sweet potato, peeled and chopped into bite size pieces

2 medium carrots, peeled and chopped

2 ribs of celery, chopped

1 onion, peeled and chopped

vegetable broth

Sea salt and pepper, to taste

 

Directions:

Saute vegetables in water or vegetable broth over medium heat in a

large pan until onions are translucent or vegetables are ever so

slightly browned.

 

Transfer cooked vegetables into a large pot and add enough vegetable

broth to cover. Bring to a boil, turn down heat, then allow to simmer

for five minutes or until all vegetables are tender.

 

Use a blender to blend all ingredients into a creamy soup. Return to pot.

 

Add sea salt and pepper, to taste.