Add toppings: Pour the soup into bowls and top with sour cream, bacon bits, shredded cheese, and green onions.Add in water, ½ cup at a time, to thin out the soup, if needed. Step 2 Roast potatoes until lightly browned and cooked through, 15 to 20 minutes. Puree the soup with an immersion (or regular) blender until smooth. On a baking sheet, toss potatoes, 2 tablespoons oil, and 1/2 teaspoon salt. Pour in the chicken broth and bring to a boil. Add in the sweet potato and break it up into chunks with a wooden spoon. Then, add the garlic and cook for another minute. Sauté the onion for 3-4 minutes until softened. Once heated, add the onion and sprinkle with salt. Prepare the soup: Add the olive oil to a large pot over medium heat.Alternatively, you can microwave the potatoes on high for about 8-10 minutes, flip them over, and microwave for another 8-10 minutes until fork tender. Pierce each sweet potato with a fork, place on a baking sheet, and bake in the oven for about 45 minutes until the potatoes are fork tender. Cook the sweet potatoes: Preheat the oven to 400 degrees.Now the fun part! Whatever mood you’re in, whatever food you’re craving, pile on those toppings. Then, sneak yourself a sample and add salt and pepper to taste. Add in a bit of water if you’d like to thin out the soup. So it just makes sense for sautéed onion and garlic greatness to be the base of this soup.Īdd in the sweet potato and broth and get your puree on until the soup is smooth and creamy. Time out for a sec…Is there anything better (in the cooking world, at least) than onions and garlic sautéing in a pan? I wasn’t a huge onion fan as a kid (who is?), but those sizzling sounds from the kitchen and the inevitable savory scent that spread throughout the whole house always meant my mom was cooking up something amazing. Then, to the pan goes oil, onions, and garlic. But the microwave is a viable option if you’re pressed for time. I opted to bake them so they caramelized, which, in my opinion, gives the soup a little more depth of flavor. The time consuming part is cooking the sweet potatoes. What you need: a pot, a large spoon, and 5 basic ingredients. Stir in some curry powder and top with cashews.Īlso, let’s celebrate the fact that this soup is just plain simple to make. OR, say you were in the mood for Indian food. Or, if you wanted to enhance the sweetness, chopped pecans and a drizzle of maple syrup would be fabulous. But, this soup is so adaptable that if you happened to be in a Tex Mex mood, you could certainly throw on some black beans, pico de gallo, and avocado. This time around, I opted for bacon, cheese, green onion, and sour cream, those classic baked potato toppings. This Easy Sweet Potato Soup is quite perfect on its own, but it also welcomes any of your favorite toppings. Its moist, doughy, dense, naturally sweet, full of fiber, gluten-free, dairy-free, vegan-friendly and everything you want in a quick bread.Sweet, savory, and simple. Pumpkin bread and banana bread are good, but when compared to sweet potato pecan streusel bread, well lets just say there is no comparison. Now I’m a huge fan of any quick bread, so naturally I had to make a sweet potato version. I’m also that person who buys 10 pounds of sweet potatoes at one time because the little 2 pound bag ain’t got nothing on my sweet potato obsession. And then I manage to eat half of it while everyone is stuffing their face with turkey. In fact, I eat them so much that my skin is slightly tinted orange from the beta carotene overload! Don’t worry though, people actually tell me I look tan! I’d say that’s an added plus for eating sweet potatoes.Īt Thanksgiving, I’ve alway been the person who skips the turkey, stuffing and other classic dishes to dig right into the sweet potato casserole. You know those dishes/foods that you eat so much of, but you don’t get sick of? That’s my relationship with sweet potatoe (and that is why I’m coming to you today with this sweet potato oatmeal bread). Looking for a good quick bread recipe for fall? Make this Gluten-free healthy Sweet Potato Oatmeal Bread with Pecan Streusel!
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