Sweet Potato Vegetable Soup
Here's an autumn soup you can make on Sunday and enjoy all week.
Chef Brockman has left out the high-fat milk and made the soup lighter and more colorful by adding vegetables. This soup pairs beautifully with our Tarragon Roasted Asparagus
; just add on your favorite entrée. If you make this soup ahead of time, refrigerate or freeze in a Ziploc® Brand Container
. If frozen, thaw in refrigerator before reheating. If you like this soup, try our Roasted Butternut Squash & Apple Bisque
step 1Spray your soup pot with nonstick cooking spray and place over high heat.
step 2When pan is hot, add the onions, celery and carrots and cook for 3 minutes. Stir occasionally.
step 3Add the rest of the ingredients, except for the salt and pepper. Stir and bring to a boil.
step 4Boil 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 in a Ziploc® Brand Container
and place in your freezer; it can stay frozen for up to two weeks. If frozen, thaw in refrigerator before reheating.
Chef's 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.