For several years I have been focusing on eating a healthy vegetarian diet. Being a vegetarian when you live with a house full of men who are carnivores can be cause for some disagreement at meals.
One vegetarian meal, that two out of three men in my house will eat, is Sweet Potato Soup.
I am not sure where I originally found the recipe for Sweet Potato Soup, but it has turned out to be a quick go-to-meal after a long day of work.
I meal plan on Friday for the next week and try meal prep on Sunday for the whole week. Baking the sweet potatoes early in the week and storing them in the refrigerator helps speed up the prep time on a weeknight.
I serve this soup with grill cheese sandwiches or bagels and cream cheese.
Ingredients
- 3 large sweet potatoes
- 3 (14 ounce) cans low-sodium vegetable broth
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp cinnamon (you can add more to taste)
- 1/4 tsp ginger
- Black pepper to taste (about 1/4 tsp)
- Cayenne pepper to taste (about 1/2 tsp)
- 1/3 cup low-fat milk
Instructions
- ns:
- Preheat oven to 350 degrees F
- Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave them). Remove and let cool slightly
- Peel the sweet potatoes, and puree with chicken broth in batches. (I used one can of chicken broth for every one sweet potato in the blender.)
- Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low.
- Stir in the salt, nutmeg, cinnamon, ginger, black pepper, and cayenne pepper; cover, and let simmer for 10 minutes.
- You can add brown sugar (1/4 of a cup) if you prefer a sweeter soup.
- Remove from heat, and serve warm.
