Sweet Potato And Vegetable Soup Recipes

CREAMY SWEET POTATO AND VEGGIE SOUP

Steps:

• In a stockpot, saute onion in butter until transparent but not browned. Add the sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or until crisp-tender. Stir in broth; simmer for a few minutes. Add potatoes and seasonings; cook another 10 minutes or until vegetables are tender. Stir in cream and heat through.

VEGETABLE SOUP WITH SWEET POTATO

Steps:

• In a large pot heat oil over medium heat. Add the onions and saute about 6-7 minutes or until translucent.
• Add garlic and saute 2-3 minutes longer.
• Add tomatoes, stock, and sweet potatoes. Bring to a boil.
• Add the white beans, green beans, salt, pepper, and basil. Return to boil.
• Lower heat and cook for 30 minutes.
• Stir in corn and heat through.

SWEET POTATO AND VEGETABLE SOUP RECIPE

Steps:

• To make the chicken stock, heat 1tbsp olive oil in a large saucepan over a medium heat. Add the chicken legs and brown for 15 mins or until golden brown.
• Add half the diced carrot, all of the leeks, onion and thyme and sweat for a further 10 mins.
• Add the white wine and cook off the alcohol for 2/3 mins. Cover the ingredients with water and gently simmer for 30 mins. Strain the stock through a sieve and reserve.
• Preheat oven to 200°C. Place sweet potatoes in a roasting tray in the preheated oven for 25/30 mins until soft. Peel and dice the carrots into 2cm cubes and keep to one side.
• Scoop out the flesh of the roasted sweet potatoes and discard the skins. Place the sweet potato in a blender gradually adding the chicken stock until it develops the consistency of soup. Season with salt and freshly ground black pepper to taste.
• Sweat the remaining diced carrot in a frying pan with 1tbsp of olive oil for 5/6 mins or until they colour. Ensure the soup is hot, serve into bowls, scatter the diced carrot and parsnip crisp on top (optional) and add a drizzle of olive oil.

SWEET POTATO AND SALSA SOUP

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.

ROASTED SWEET POTATO & CARROT SOUP

Steps:

• Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
• Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
• Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
• Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
• Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
• Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.

SWEET POTATO VEGETABLE SOUP

Steps:

• Spray your soup pot with nonstick cooking spray and place over high heat.
• When pan is hot, add the onions, celery and carrots and cook for 3 minutes. Stir occasionally.
• Add the rest of the ingredients, except for the salt and pepper. Stir and bring to a boil.
• Boil soup for 5-6 minutes until the sweet potatoes are just tender. Stir frequently.
• Season with salt and pepper to taste and cool before refrigerating. It will stay fresh up to 3 days and taste better each day. Reheat before serving. Or, let cool first before storing and place in your freezer; it can stay frozen for up to two weeks. If frozen, thaw in refrigerator before reheating.
• Note:.
• If you like things a little spicy, a small pinch of cayenne or red pepper flakes is a nice addition to this soup. Add during Step 5.