sweet potato and rosemary soup
- Number of Servings: 4
Ingredients
Olive Oil, 4 tbsp (40 ml)Garlic, 2 clove, crushedOnions, raw, 1 medium, chopped Rosemary, 1 tbsp (4 grams), chopped*Classico Sundried Tomato Pesto, 0.25 cup (30 ml) Carrots, raw, 1 medium, diced*Potato, raw, 1 large, dicedSweet potato, 3 cup, diced (750 grams)Chicken Broth, 1.75 cup (8 fl oz) (1 liter)Freshlyl ground pepper and salt30 grams rosemary chopped
1. Heat the oil in a saucepan, add the garlic, onion, and rosemary, and cok on medium heat for 3-5 minutes, or until soft.
2. Add the tomato pesto and cook for 1 minute.
3. Add carrot, potato, and sweet potato, and cook a further five minutes. Add the chicken broth and pepper & salt, bring to boil, reduce the heat, and simmer, covered, for 30-40 minutes, or until vegetables are soft.
4. Pur�e the soup in a food proessor (you may have to do this in two batches), return the soup to pan, add the rosemary, and heat through before serving. add extra broth if the soup is too thick.
Number of Servings: 4
Recipe submitted by SparkPeople user KWALLETTE.
2. Add the tomato pesto and cook for 1 minute.
3. Add carrot, potato, and sweet potato, and cook a further five minutes. Add the chicken broth and pepper & salt, bring to boil, reduce the heat, and simmer, covered, for 30-40 minutes, or until vegetables are soft.
4. Pur�e the soup in a food proessor (you may have to do this in two batches), return the soup to pan, add the rosemary, and heat through before serving. add extra broth if the soup is too thick.
Number of Servings: 4
Recipe submitted by SparkPeople user KWALLETTE.
Nutritional Info Amount Per Serving
- Calories: 341.5
- Total Fat: 15.5 g
- Cholesterol: 2.2 mg
- Sodium: 607.7 mg
- Total Carbs: 47.2 g
- Dietary Fiber: 6.3 g
- Protein: 5.3 g
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