Cream of Sweet Potato Soup
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
sweet potatoes, or yams
|
|
| 2 | cups |
vegetable stock
|
|
| 1 | pinch |
nutmeg
|
*
|
| 1 | pinch |
cloves
ground |
*
|
| 1 ½ | cups |
soy milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
sweet potatoes, or yams
|
|
| 473 | ml |
vegetable stock
|
|
| 1 | pinch |
nutmeg
|
*
|
| 1 | pinch |
cloves
ground |
*
|
| 355 | ml |
soy milk
|
|
Directions
Peel and slice sweet potatoes.
Place potatoes in a Dutch oven with broth.
Bring to a boil, cover and reduce heat.
Simmer until potatoes are tender, about 20 minutes.
Place half of potato slices and half of broth in a blender.
Add nutmeg, cloves, soy milk and salt, and puree.
Repeat with remaining potatoes and broth.
Return to Dutch oven, stir to blend and reheat over low heat.
Serve hot, or chill and serve cold.
