Simple and delicious and most importantly in the dead of winter, warming!
Harvest Sweet Potato Soup
Originally found here at Taste of Home. With a few tweaks, I made it my own.
1 1/2 c. chopped celery
1 c. chopped onion
1 T. olive oil
3 farily large sweet potatoes peeled and cubed
6 c. vegetable broth (or chicken)
2 bay leaves
1 T. dried basil
S&P to taste
- In a Dutch oven, saute celery and onion in oil until tender. Add remaining ingredients; bring to a boil over medium heat. Reduce heat; simmer for 25-30 minutes or until potatoes are tender.
- Discard bay leaf. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through.
- Serves 6
One 1-cup serving (prepared with reduced-sodium broth and without salt) equals 133 calories, 5 g fat (0 saturated fat), 4 mg cholesterol, 116 mg sodium, 20 g carbohydrate, 0 fiber, 4 g protein.
I served it with a side Harvest Salad just like Kate’s except with almonds and feta.