Renee's Southwest Sweet Potato Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 194.7
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 170.5 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 7.4 g
- Protein: 7.1 g
View full nutritional breakdown of Renee's Southwest Sweet Potato Soup calories by ingredient
Introduction
I created this soup after having enjoying a "Thai Sweet Potato Soup" at a vegan restaurant. I thought, "Hey why not give it a bit of a smokey mexican inspired twist." I always use frozen veggies over can and no-salt-added stock and canned tomatoes to cut way back on the sodium. You could garnish with cheddar or tex-mex cheese, and/or sour cream and sliced green onions - but it's "creamy" and flavourful enough as is.~ Enjoy I created this soup after having enjoying a "Thai Sweet Potato Soup" at a vegan restaurant. I thought, "Hey why not give it a bit of a smokey mexican inspired twist." I always use frozen veggies over can and no-salt-added stock and canned tomatoes to cut way back on the sodium. You could garnish with cheddar or tex-mex cheese, and/or sour cream and sliced green onions - but it's "creamy" and flavourful enough as is.
~ Enjoy
Number of Servings: 6
Ingredients
-
2 tsp - Corn Oil
1 cup - Celery, diced
1 cup - Onions, diced
1 cup - Carrots, diced
2 Sweet potatoes, peeled and diced
1 carton Campbell's No Salt Added Chicken Broth
(or you could use veggie stock to keep it vegan)
1 cup - Corn
1 cup - Black Beans
1/2 cup - Red Pepper diced
1-28oz can of Diced Tomatoes
2 tbsp - Hickory Flavour BBQ Sauce
1 tsp - dried Corriander
Directions
1) Heat up the oil in a large pot and add the celery, onions, and carrots. Cook until soft over medium heat.
2) Add the sweet potatoes, and stock - bring to a slow boil, cover and cook until all veggies are soft.
3) Using either a food processor or a hand emulsion blender, blend until smooth.
4) Add all other ingredients - warm throughout, and serve!
If you divide the batch into 6-2cup portions it's only 195 cal & 2 g fat per serving OR
If you divide the batch into 8-1.5cup portions it's only 145 cal & 1.5 g fat per serving
Serving Size: If you divide the batch into 6-2cup portions it's 195 cal & 2 g fat
2) Add the sweet potatoes, and stock - bring to a slow boil, cover and cook until all veggies are soft.
3) Using either a food processor or a hand emulsion blender, blend until smooth.
4) Add all other ingredients - warm throughout, and serve!
If you divide the batch into 6-2cup portions it's only 195 cal & 2 g fat per serving OR
If you divide the batch into 8-1.5cup portions it's only 145 cal & 1.5 g fat per serving
Serving Size: If you divide the batch into 6-2cup portions it's 195 cal & 2 g fat