Sweet Potato Soup with Yogurt Chive Topping
- Number of Servings: 6
Ingredients
4 teaspoons olive oil2 small onions, finely chopped2 teaspoons ground cumin2 sweet potatoes, peeled and cubed4cups fat free chicken brothsalt and pepper to taste6 teaspoons chopped chives
In a heavy bottomed stockpot over med heat, heat the olive oil.Add onion and cumin and saute for 10 mins, stirring frequently.Add the sweet potato and the chicken broth, raise heat to high, and bring the mixture to a boil.Reduce the heat and simmer the soup, until the potato is tender, 25-30 minutes. Remove the pot from the heat and allow the soup to cool slighly, about 10 minutes.
Transfer soup to a food processor or a blender.If using a blender, work in batches and do not fill the blender more than half way. Puree the soup at a low speed, until smooth.
Return the soup to the pot, and reheat it.Season the soup with salt and pepper.Whisk in the yogurt(if desired, not in NI) and serve with a sprinkling of chives.
Makes 6- 1 cup servings.
Note: I found the soup a little thick for my liking, so I put in three cups of water after blending.
Number of Servings: 6
Recipe submitted by SparkPeople user SUZGLEADALL.
Transfer soup to a food processor or a blender.If using a blender, work in batches and do not fill the blender more than half way. Puree the soup at a low speed, until smooth.
Return the soup to the pot, and reheat it.Season the soup with salt and pepper.Whisk in the yogurt(if desired, not in NI) and serve with a sprinkling of chives.
Makes 6- 1 cup servings.
Note: I found the soup a little thick for my liking, so I put in three cups of water after blending.
Number of Servings: 6
Recipe submitted by SparkPeople user SUZGLEADALL.
Nutritional Info Amount Per Serving
- Calories: 107.2
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 2,549.0 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 2.3 g
- Protein: 2.3 g
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