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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 110.0
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 614.0 mg
  • Total Carbs: 18.8 g
  • Dietary Fiber: 3.6 g
  • Protein: 3.7 g

View full nutritional breakdown of Sweet Potato Tomatillo Soup calories by ingredient
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Sweet Potato Tomatillo Soup

Submitted by: _MOBII_
Sweet Potato Tomatillo Soup

Number of Servings: 6

Ingredients

    4 tomatillos
    2 medium size sweet potatoes
    2 medium zucchini (peeled or not, it is your preference)
    1 white onion
    2 roma tomatoes
    3 cloves garlic, chopped fine
    4 cups low fat/low sodium chicken broth (you can also use vegetable broth if preferred)
    olive oil
    salt
    white pepper
    parsley
    ~preheat oven to 450

Directions

Chop onion and put in a medium sized saucepan with a tablespoon of olive oil over low heat, just as teh onions are getting translucent and starting to caramelize, add the chopped garlic, cook for another minute, remove from heat and set aside.

Remove husks from tomatillos, wash all veggies and peel sweet potatoes

Cut Tomatillos and tomatoes into chunks, I just cut them into 6 wedges each

Cut zucchini into chunks about 1-2 inches

Peel and cut sweet potatoes into two inch chunks

Coat vegetables in a tablespoon of olive oil and spread into a single layer on a foil lined sheet pan, bake on the center rack in a preheated 450 degree oven for 45 minutes

When the vegetables are done roasting, remove from baking sheet into a large mixing bowl, add the onion and garlic mixture. Let cool for 5 minutes. Using a hand mixer, blend all veggies until broken down. The mixture will not be smooth...there is a lot of fiber in there! You could use a blender for this and get it a lot smoother, but I prefer quite a bit of texture.

Move mixture from the bowl back into the saucepot, add chicken broth, salt, pepper, and parsley to taste.

This makes about 6 servings and it is great to have nice fresh soup on cold days! It will freeze well also.
You can also spice this up by adding chili pepper or red pepper to taste.


Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user _MOBII_.






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