Sweet & Spicy White Sweet Potato Soup
It’s soup season. And, boy howdy, do I love making soup!
At the market late last week I picked up three large sweet potatoes—the white variety. I’ve never eaten them before and don’t cook with the more common orange variety much as the husband is not a big fan. But, as it’s soup season, and I was in the mood to try something new, the husband acquiesced and we made the purchase.
I had a few other things to attend to today so I wanted to make a quick and easy soup—nothing that involved a bunch of steps or prep. I’d no time for that nonsense today! This soup was a one-pot-wonder and cooked up with little prep and very little tending :-)
2 and 3/4 pounds roughly chopped white sweet potatoes
4 and 1/2 cups of veggie stock
1 pound roughly chopped onion (I prefer Vidalia as it compliments the sweetness of the potato)
2 Tbs olive oil
1 and 1/2 Tbs salt
1 tsp ground pepper
To a large stock pot, add the roughly chopped potatoes and onion. Set the heat to high and add to the pot the veggie stock, salt, pepper, and olive oil.
Once the ingredients come to a boil, reduce the heat to low, cover the pot and simmer until the potatoes are tender throughout and break apart easily.
Once the potatoes are tender, grab a stick blender and blend until smooth. That’s it. Soup’s on!
Top with a drizzle of olive oil and some pumpkin seats and sit down to a warm and filling meal :-)