SWEET POTATO-SAGE SOUP
Makes 1½ quarts
Number Of Ingredients 9
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon, and set aside. Add onion to Dutch oven and cook until tender, about 10 minutes.
- Add garlic, and cook for 1 minute. Add broth, sage, potatoes, and curry; cover, and cook until potatoes are tender, 20 to 25 minutes.
- Remove from heat, and let cool for 30 minutes.
- Puree potatoes with an immersion blender, or in 3 batches with a regular blender. Return to heat, and add salt and pepper to taste. Garnish with bacon and sage, if desired.
RUTABAGA-SWEET POTATO MASH WITH GARLIC AND SAGE
Ever-popular sweet potatoes team up with an underrated root vegetable in this silky mash: peppery rutabaga. Garlic and sage cooked in butter, plus a generous dose of cream, make the side dish sing. Serve with Pork Wellington with Prosciutto and Spinach-Mushroom Stuffing.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Yield Serves 8 to 10
Number Of Ingredients 7
Steps:
- In a pot, combine rutabaga and sweet potatoes; cover with water by a few inches and season generously with salt. Bring to a boil, then reduce heat to medium and cook until easily pierced with the tip of a knife, about 15 minutes. Drain.
- Return pot to medium heat; add butter. When it melts, add garlic and sage; cook 1 minute. Add cream; bring to a simmer, then remove from heat. Return rutabaga and sweet potatoes to pot; mash to desired consistency and season with salt and pepper. Serve.
CREAMY BUTTERNUT SQUASH & SAGE SOUP
I recently started experimenting with new soup recipes, and finally created a rich squash version that omits heavy cream altogether, making it a healthier way to curb my creamy-tooth. -Nithya Kumar, Davis, California
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. Place squash in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with sage, salt and pepper. Toss to coat. Roast 30-35 minutes or until tender, stirring occasionally., Meanwhile, in a large saucepan, heat oil and 1 tablespoon butter over medium heat. Add onion and garlic; cook and stir 3-4 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in salt, pepper flakes and pepper., Add water, sweet potato and carrot to saucepan. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until vegetables are tender. Add squash mixture and remaining butter to soup. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through.
Nutrition Facts : Calories 255 calories, Fat 13g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 659mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges
BUTTERNUT SQUASH & SAGE SOUP
This vibrant orange pumpkin blend is a healthy way to warm up - served with herbs and a drizzle of honey
Provided by Good Food team
Categories Lunch, Soup
Time 1h
Number Of Ingredients 8
Steps:
- Melt the oil and butter in a large saucepan or flameproof casserole. Add the onions and sage, and gently cook until really soft - about 15 mins. Tip in the squash and cook for 5 mins, stirring. Add the honey and stock, bring to a simmer and cook until the squash is tender.
- Let the soup cool a bit so you don't burn yourself, then whizz until really smooth with a hand blender, or in batches in a blender. Season to taste, adding a drop more stock or water if the soup is too thick. Reheat before serving, sprinkled with chives and cracked black pepper.
Nutrition Facts : Calories 130 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
SWEET POTATO AND SAGE SOUP
This is one of my family's favourite soups, which I have adapted from pumpkin recipes. It has a lovely rich and spicy flavour.
Provided by rmarcella56
Categories Yam/Sweet Potato
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Saute chopped onion, leek and sgae in olive oil for a few minutes until golden.
- Add carrot and sweet potato cut into cubes and saute for 2 minutes.
- Add hot stock.
- Simmer for 45 minutes.
- Add parsley.
- Blend soup.
SWEET POTATO AND SALSA SOUP
A little bit sweet and a little bit spicy - but you can make it anywhere from mild to wild! Although relatively low-fat, low-calorie and high-fiber, it is delicious, flavorful and satisfying. You may choose to only partially puree for a chunkier texture. This soup freezes very well. Garnish with sour cream, cilantro, sourdough croutons, and cheese.
Provided by AnnInLondon
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan over medium-low heat. Cook and stir onion and garlic in hot oil until soft and translucent, 10 to 15 minutes. Stir sweet potatoes into onion mixture until potatoes are coated completely.
- Mix broth into potato mixture, bring to a simmer, and cook until potatoes are soft, 15 to 20 minutes. Remove from heat; stir salsa, salt, and black pepper into soup.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return to saucepan over medium-low heat; when soup is hot, stir in lime juice.
Nutrition Facts : Calories 192.2 calories, Carbohydrate 36.5 g, Fat 4 g, Fiber 6.2 g, Protein 4.2 g, SaturatedFat 0.5 g, Sodium 943.8 mg, Sugar 11.5 g
SWEET POTATO SOUP WITH SAGE, WHITE BEANS AND PASTA
From an old Magazine (late 1980's) I bought at a second hand store for 20 cents. Filling (more like a thick chowder than a soup) and perfect for a cold night with a large loaf of crusty bread with lashings of butter and ready in under an hour.
Provided by cookingpompom
Categories Chowders
Time 55m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot heat the oil and fry all the vegetables for 3 - 5 minutes, stiring often to stop from burning. Add the sage and cook for a further minute.
- Add the stock (hot stock will make the soup cook faster) and bring to the boil. Let the veggies cook (about 10 minutes) and use a potato masher to roughly mash the veggies so you have plenty of chunky bits, but they aren't too big. Reduce to a slow boil.
- Add the pasta and cook for 10 minutes.
- Add the canned beans and cook for a further 5 minutes. Stir through the parsley, salt and pepper.
- Let sit for a few minutes before serving with bread.
Nutrition Facts : Calories 265.3, Fat 3.2, SaturatedFat 0.5, Sodium 85.1, Carbohydrate 52.5, Fiber 8, Sugar 6.7, Protein 7.8
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