Renee's Southwest Sweet Potato Soup

Renee's Southwest Sweet Potato Soup
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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
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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

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