sweet potato and rosemary soup
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of sweet potato and rosemary soup calories by ingredient
Number of Servings: 4
Ingredients
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Olive Oil, 4 tbsp (40 ml)
Garlic, 2 clove, crushed
Onions, 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, diced
Sweet potato, 3 cup, diced (750 grams)
Chicken Broth, 1.75 cup (8 fl oz) (1 liter)
Freshlyl ground pepper and salt
30 grams rosemary chopped
Directions
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. Purée 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. Purée 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.
Member Ratings For This Recipe
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