ME Presents Healthy Eats, Even For Sweet-Potato-Skeptics

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Need a quick, easy, healthy soup? I first made this on a cold, Halloween evening. It’s one of the creamiest soups you’ll ever have.  This is a simple, quick recipe for those chilly nights when time is short and you need a hot, healthy meal for dinner. Pair a bowl with a loaf of homemade, crusty bread for a substantial main course.

Vegan Sweet Potato Soup

3          Medium Sweet Potatoes

1          Large Baking Potato

1          Box Vegetable Soup Base

1          Vegetarian Bouillon Cube

2          Cups water

1          Tablespoon Olive Oil

1          Clove minced Garlic

1          Medium sized Onion

1          Teaspoon Brown Sugar to top on each bowl

Salt/Pepper to taste

Peel and chop potatoes into ¼”-sized chunks. Put into a large soup pot and add soup base, bouillon and water to the pot. Bring to a low boil and simmer for 20 minutes or until potatoes are soft.

Meanwhile, put the olive oil in a fry pan over medium high heat. Add the minced garlic and chopped onion. Sautée for 10 minutes or until garlic and onions lightly brown. Add to pot of simmering potatoes.

Once potatoes are soft, use an immersion blender or transfer to a food processor in batches. Blend until soup is creamy and smooth. Pour into bowls and add 1 teaspoon brown sugar to top of each bowl (optional). Serve hot with warm bread. Enjoy!

– Germaine Caprio, MAJAMAS EARTH Company Owner & Designer

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