Sweet Potato Soup With Marooned Rice Recipes

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SWEET POTATO VEGETABLE SOUP



Sweet Potato Vegetable Soup image

This hearty Sweet Potato Vegetable Soup is a wonderful way to get in your vegetables and making you feel good about what you're putting into your body. Extremely easy to prepare and I offer a stovetop and crockpot version - both effortless even for the novice cook.

Provided by Natalie Gregory

Categories     Lunch     Main Course     Soup

Time 1h

Number Of Ingredients 19

1 pound sweet potatoes (peeled and chopped)
1 pound potatoes (peeled and chopped)
1 pound butternut squash (peeled and chopped)
1 pound baby carrots (cut in half)
3 celery stalks (chopped (include leaves if you have them))
1 large onion (chopped)
8 garlic cloves (chopped)
4 cups chicken or vegetable stock
4 cups water
¼ cup extra virgin olive oil
¼ cup red wine vinegar
1 tablespoon kosher salt
1 teaspoon black pepper
2 bay leaves
1 teaspoon thyme
½ teaspoon oregano
¼ cup chopped fresh parsley
1 cup frozen chopped kale or spinach
Parmesan or Romano cheese (for topping)

Steps:

  • Add all Soup and Seasoning ingredients in a large stockpot. Bring to a boil then lower to a simmer. Simmer, uncovered, for 45 - 50 minutes, giving it a stir occasionally.
  • Remove the bay leaves and discard.
  • Ladle a few cups of soup into a blender and blend until it just becomes smooth. Add back to the soup creating a thicker base.
  • Add the kale (or spinach) and parsley and stir. I use frozen because it's easier, but you can use fresh and chop it up. You will need about 3 cups or 2 good handfuls if using fresh.
  • Taste and adjust with salt and pepper, if desired.
  • Serve topped with a few shavings of Parmesan or Romano cheese and some crusty bread, if desired.
  • Add all the Soup and Seasonings ingredients into a 6-quart crockpot. Stir and cook on high for 4 hours or low for 6 - 8 hours. Blend a few cups of the soup until smooth. Add back to the soup for a thicker base. Continue with recipe by adding kale or spinach, parsley and stir. Taste and adjust for salt and pepper, if needed.

SLOW COOKER SWEET POTATO SOUP



Slow Cooker Sweet Potato Soup image

I love that I can top this creamy soup with anything my heart desires, which means I can eat it several days in a row without ever having to have it the same way twice. You can substitute fresh onions and celery in this recipe if you prefer, but using the dried version makes it easy to throw together on a weekday morning. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Lunch

Time 5h15m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 11

3 pounds sweet potatoes, peeled and cut into 1-inch cubes (about 8 cups)
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 teaspoon dried minced onion
1 teaspoon dried celery flakes, optional
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1/8 teaspoon ground chipotle pepper
6 cups reduced-sodium chicken broth
Optional: Sour cream and pepitas

Steps:

  • In a 4- or 5-qt. slow cooker, combine all ingredients except sour cream and pepitas. Cook, covered, on low until potatoes are tender, 5-6 hours., Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, top servings with sour cream and pepitas. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 215 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 637mg sodium, Carbohydrate 43g carbohydrate (18g sugars, Fiber 5g fiber), Protein 5g protein.

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