Sweet Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
900ml Chcken or Vegetable stock3 large Sweet Potatoes peeled and cubed2 large onions, peeled sliced and diced2 garlic cloves finely sliced3 leeks, roughly chopped1 carrot roughly chopped1tsp cumin1-2 cups milk (if necessary to thin once blended)Salt and pepper to taste
Dump the onions and enough chicken stock to cover them in a large saucepan. Cover, bring to the boil, and simmer briskly until the onion is translucent and has begun to ‘fry’ in the stock. Add the cumin & garlic to the pan and cook, stirring constantly, until they’re fragrant and have begun to change colour.
Add the sweet potato, leek & carrots to the pan and stir well to combine. Pour over enough stock to cover the vegetables, cover and bring to the boil.
Simmer for about 30 minutes until the potatoes are tender. Cool for about 5 minutes before liquidising to your desired consistency.
If the soup is too thick, then thin down with some more stock, plain water, milk. For the vegetarian option use veg stock.
Number of Servings: 6
Recipe submitted by SparkPeople user SALLYOHYEAH.
Add the sweet potato, leek & carrots to the pan and stir well to combine. Pour over enough stock to cover the vegetables, cover and bring to the boil.
Simmer for about 30 minutes until the potatoes are tender. Cool for about 5 minutes before liquidising to your desired consistency.
If the soup is too thick, then thin down with some more stock, plain water, milk. For the vegetarian option use veg stock.
Number of Servings: 6
Recipe submitted by SparkPeople user SALLYOHYEAH.
Nutritional Info Amount Per Serving
- Calories: 191.1
- Total Fat: 3.2 g
- Cholesterol: 8.9 mg
- Sodium: 289.6 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 3.4 g
- Protein: 9.0 g
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