Recipe: Sweet Potato and Onion Soup

Posted on | March 3, 2010 | 3 Comments

a new day, a new recipe.

{and in case you’re wondering, i’m totally trying to make up for the egregious lack of posting for the past month or so. is it working yet?}

being back in the ‘burgh and dealing with the fact that winter is still very much present, soup seemed to be on the brain. but not just any soup. sweet potato soup.

not quite sure where the craving came from as i have never had sweet potato soup before. and while most potato soups happen to include the nightshade variety {ie – white, red, russet…} of potatoes, sweet potatoes made for an easy substitution.

the recipe {potato and garlic soup with fresh thyme, pg 97} that i officially went with was adapted from the complete vegan cookbook.

Sweet Potato and Garlic Soup

ingredients:

  • 1 tbs olive oil
  • 1 yellow onion, chopped
  • 2 medium-large sweet potatoes or yams
  • 5 cups 365 brand vegetable broth
  • 6 cloves garlic, whole
  • 2 large bay leaves
  • 1 tbs fresh thyme, or 1 tsp dry
  • 1/2 tsp salt
  • black pepper
  • 2 tsp minced fresh parsley {optional}

directions:

  1. heat oil in a stockpot over medium heat.
  2. add onions and saute, stirring occasionally for 7 minutes.
  3. meanwhile, peel the potatoes and chop into 1/2 inch cubes.
  4. add potatoes, broth, garlic, and bay leaves to the stockpot. increase heat to medium-high and bring to a boil. stir, cover, reduce the heat to medium-low and simmer for 25-30 minutes, until potatoes are tender and falling apart.
  5. add thyme during last 5 minutes of cooking.
  6. remove and discard the bay leaves.
  7. use an immersion blender to puree the soup {you could also use a regular old cuisinart}, and blend until fairly smooth.
  8. return puree to the pot, add salt and pepper, and heat until steaming – approximately 2 minutes.
  9. serve in warmed bowls garnished with fresh parsley {again, optional}.

note: this recipe is vegetarian and vegan. it is also nightshade free, dairy free, wheat free, gluten free, soy free, egg free, cinnamon free, and contains no msg.

Print This Recipe Print This Recipe
Category: food intolerance, recipe, vegan, vegetarian

Comments

3 Responses to “Recipe: Sweet Potato and Onion Soup”

  1. LC @ Let Them Eat Lentils
    March 3rd, 2010 @ 4:42 pm

    Glad you’re back! Funny how I already want to make both of your recipes. I’ve had the NY Times one flagged for awhile – maybe this weekend!

  2. Kelly
    March 3rd, 2010 @ 11:57 pm

    Hello!
    I found out this week that I am probably gluten and nightshade intolerant, on top of already being dairy intolerant (I used to be able to cheat on this one, but not so much lately), and citrus, soy, sodium, and pepper avoidant. Oh, and I hate pork and can’t make myself eat it, ha ha. (That’s just food restrictions- I’m also allergic to most soaps, latex, adhesive, the sizing they put on new clothes, basically anything chemical or synthetic.)

    My mom has been gluten-free for a while, and my little sister is vegetarian (ovo-lacto). (I was going to go veggie at one point, but found out that my body did NOT like that at all.) My dad has had gastric bypass surgery (which means he has to be super careful with rices, pastas, and anything that expands in the stomach or clumps together, as well as sugars). It makes mealtime difficult around here, to say the least.

    I am SOOOOOO glad to find your blog- I’ve been existing on gluten-free bread, rice noodles and sweet potatoes all week and it’ll be nice to incorporate some variety into my diet. :)

  3. Lydia Owen
    April 28th, 2010 @ 3:57 am

    me and my sister are both allergic to Gluten and we were always on a gluten-free diet ever since we were teenagers. .

Leave a Reply