Easy Sweet Potato Soup
My husband Ronen is a wonderful soup maker and one of our favorites is his Sweet Potato soup, it's creamy and rich in flavor without any dairy (i'm lactose intolerant), this week he added a bunch of rainbow chard! so good!
Ingredients for a big soup that will last a few days:
4 tbs of olive oil
2 yellow onions chopped
4 stalks of celery diced
10 small sweet potatoes (or 6 big ones) peeled and diced into med. size cubes
(you will puree the soup so don't worry about even cube sizes)
1 bunch of rainbow chard (this is optional)
Fresh Ginger (about 5 slices)
6 garlic cloves (smashed)
1/4 tsp. Chilli pepper flakes
1 tsp Graham Masala spice (optional)
1 tsp of Turmeric
1 tsp of Cumin
1/2 freshly ground black pepper
1 Tbs. of salt (or more to taste)
1 box of organic chicken broth (4 cups)
if you are vegetarian you can use organic vegetable broth instead
4 cups of water
Heat olive oil in a big pot
Add diced onions, garlic, ginger, and all the spices
Add celery and continue to cook for about 5-7 minutes on Medium heat
Add cubed sweet potato
Add broth and water to cover the Sweet potato
Bring to A boil
Cook for about 1 hour
(optional) Add rainbow chard after about 30 minutes
Once the soup is ready and cooled down puree with an immersion blender until it has a creamy texture.
I like to decorate the soup with a tsp. of pumpkin seeds when I serve it, it adds a wonderful crunch and flavor and looks lovely and I love a good piece of bread on the side with some good goat cheese.
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