Harvest Sweet Potato Soup
Total TimePrep: 30 min. Cook: 25 min.
I enjoyed this, but one small tweak for my tastes...added about 1 Tbl honey and it really brought out the flavor.
It was just OK. I won't make again.
Great autumn soup! Used fresh basil and 5 cups of vegetable broth. Can't wait to share it with my neighbor, a great food critic. Its a wonderful lunch or the fantastic beginnings of a special meal for company.
We really enjoyed this soup. I made a few changes. I used olive oil, doubled the recipe, added collards to the soup and used leeks instead of onions. The flavor was WONDERFUL, rich and delicious. I destemed the collards and pulled out the strings from the leaf veins as I could. I would recommend cutting the leaf veins out as far up the leaves as you can. Pureeing the collards into the soup definitely changed the color but not too ugly, I kept the ration of collards to sweet potato down to minimize the GREENESS. :) We could not taste the collards at all and I added some yummy greens to our diet in a way that did not gross out the kids. It is kid friendly without chunks in it and is yummy as a vegan meal or as a side dish with beef or chicken dishes. Enjoy!
This had a great flavor. The potatoes I had seemed smaller than medium-sized, so I used more of them. The soup turned out too thick, but perhaps I used too many potatoes. Next time I will either use fewer potatoes or more broth, but either way, I will definitely be making this again.
I was looking for something different in a soup and I had a ton of yams that I didn't want to go bad. I tried this recipe and it is absolutely fantastic. My kids LOVE it and so do I!
this is lovesly instead of basil try u sing a little spinach