Creamy Sweet Potato Soup 1


creamy sweet potato soup

 

 

Sometimes pureed veggie soups can taste a bit monotone, like a mouthful of “meh”.  We can’t have that here.  Sad soups do nothing to help motivate one to eat healthy. However, pre-roasting the vegetables changes things drastically for the better. Just like making a face-melting habanero salsa, roasting brings out a better range of flavors.

 

This is a good quick & healthy recipe to make when you don’t feel like putting a lot of effort into dinner, yet it tastes like something you cooked for hours.

 

Note: You can buy the pesto or make your own. I had some leftover asparagus jalapeno pesto from the other day, so I used that.

 

Creamy Sweet Potato Soup 

  • 10 oz sweet potato
  • 5 oz potato
  • 7.5 oz brussel sprouts
  • 1 large onion (8oz)
  • large handful of spinach, finely chopped
  • 1 Tbsp pesto
  • 2 cups chicken broth
  • ¼ cup light cream
  • 1 tsp herbs de provence
  • salt & pepper
  • avocado, sliced for garnish

 

Preheat oven to 425.

 

Slice potato and sweet potato into rounds and toss with olive oil, salt and pepper. Bake on a flat cookie sheet for 20 minutes.

 

sweet potato slices

 

Chop the onion into quarters. Peel the brussel sprouts and cut into halves. Toss them with olive oil, salt and pepper in the same bowl used for potatoes. Bake for 15 minutes.

 

onion and brussel sprouts

 

In a large pot over medium high heat, add the chicken broth, roasted potato, sweet potato, brussel sprouts and onion. Stir in the pesto, herbs de provence, and salt and pepper.

 

Bring to a boil, then turn down heat and simmer for 20 minutes.

 

boil soup before simmering

 

Remove from heat and stir in light cream. Puree with immersion blender, or transfer to a food processor in batches.

 

Add the spinach, letting the heat wilt the little chopped pieces.  Serve with avocado slices.

 

creamy sweet potato soup

creamy sweet potato soup

 

I bet this would freeze well. Maybe a double batch next time, then half can go away for a future lazy weeknight.

 

Creamy Sweet Potato Soup
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 4
Prep time:
Cook time:
Total time:
 
A quick & healthy soup to make when you don't feel like putting a lot of effort into dinner, but ending up with something that tastes like you cooked for hours.
Ingredients
  • 10 oz sweet potato
  • 5 oz potato
  • 7.5 oz brussel sprouts
  • 1 large onion (8oz)
  • large handful of spinach, finely chopped
  • 1 Tbsp pesto
  • 2 cups chicken broth
  • ¼ cup light cream
  • 1 tsp herbs de provence
  • salt & pepper
  • avocado, sliced for garnish
Instructions
  1. Preheat oven to 425.
  2. Slice potato and sweet potato into rounds and toss with olive oil, salt and pepper. Bake on a flat cookie sheet for 20 minutes.
  3. Chop the onion into quarters. Peel the brussel sprouts and cut into halves. Toss them with olive oil, salt and pepper in the same bowl used for potatoes. Bake for 15 minutes.
  4. In a large pot over medium high heat, add the chicken broth, roasted potato, sweet potato, brussel sprouts and onion. Stir in the pesto, herbs de provence, and salt and pepper.
  5. Bring to a boil, then turn down heat and simmer for 20 minutes.
  6. Remove from heat and stir in light cream. Puree with immersion blender, or transfer to a food processor in batches.
  7. Add the spinach, letting the heat wilt the little chopped pieces.
  8. Serve with avocado slices.

 

 

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