Vegetable Soup With Sweet Potato Recipes

Steps:

• In a stockpot, saute onion in butter until transparent but not browned. Add the sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or until crisp-tender. Stir in broth; simmer for a few minutes. Add potatoes and seasonings; cook another 10 minutes or until vegetables are tender. Stir in cream and heat through.

Steps:

• Spray your soup pot with nonstick cooking spray and place over high heat.
• When pan is hot, add the onions, celery and carrots and cook for 3 minutes. Stir occasionally.
• Add the rest of the ingredients, except for the salt and pepper. Stir and bring to a boil.
• Boil 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 and place in your freezer; it can stay frozen for up to two weeks. If frozen, thaw in refrigerator before reheating.
• 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.

Steps:

• 1. When I created this soup I was trying to create a soup that would taste good, as well as be satisfying to the taste buds, and I succeeded in doing both. A serving of this soup is ONLY 176 CALORIES, has 1 gram of fat, 5 grams of protein, 10 grams of sugar and fiber per serving, and only 256 Mg of sodium, and 37 grams of Carbs, but most of them are good for the body. It really does taste good and is very filling . Give it a try. I used MY FITNESS PAL TO CALCULATE THE CALORIES PER SERVING.
• 2. Prep & chop all of the fresh veggies. The celery, onions, carrots, & Yukon Gold potatoes, should yield about 8 cups.
• 3. Peel and cut up sweet potatoes, I had about 5 cups.
• 4. Add all of the fresh veggies to a large pot, and cover with water. Place on stove top, and bring to a boil over medium high heat, and cook for about15 to 20 minutes, or till veggies are tender. Then remove veggies from pot with a slotted spoon but RESERVE ALL OF THE LIQUID.
• 5. Drain all of the canned veggies & rinse under cold running water, EXCEPT THE DICED TOMATOES, then add them to the pot of reserved liquid, along with the diced tomatoes cook about 10-15 minutes or so to allow all of the flavors to blend together. Add minced garlic & the spices of your choice, & stir to blend.
• 6. Now add all of the other veggies back into the pot. Stirring gently, taste and season if desired with additional spices. Serve with your favorite crusty bread of corn muffin if desired.

Steps:

• In a Dutch oven or stockpot, heat 2 tablespoons oil over medium-high heat. Season beef with salt and pepper; brown in batches, adding oil as needed. Remove with a slotted spoon. Add onion and sweet potatoes to pan. Cook, stirring occasionally, until onion is translucent and light golden brown., Meanwhile, puree tomatoes and their juices in a blender or food processor. Place thyme and rosemary on a double thickness of cheesecloth. Gather corners of cloth to enclose herbs; tie securely with string., Return beef to pan; add herb bag, tomatoes and broth. Bring to a boil. Reduce heat; simmer, covered, until meat and potatoes are almost tender, about 20 minutes. Add green beans. Cook until meat, potatoes and green beans are tender, about 20 more minutes., Add corn, chocolate and coffee, stirring until well blended. Discard herb bag. If desired, season with salt and pepper to taste.

Steps:

• Combine spinach, sweet potato, beans, almond milk, onion, ginger, salt, and pepper in a medium pot; stir until combined. Bring to a boil.
• Reduce heat to a simmer and cook, covered, until spinach is wilted, 10 to 15 minutes. Serve immediately.

Steps:

• Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
• Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
• Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
• Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
• Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
• Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.

Steps:

• In a large pot heat oil over medium heat. Add the onions and saute about 6-7 minutes or until translucent.
• Add garlic and saute 2-3 minutes longer.
• Add tomatoes, stock, and sweet potatoes. Bring to a boil.
• Add the white beans, green beans, salt, pepper, and basil. Return to boil.
• Lower heat and cook for 30 minutes.
• Stir in corn and heat through.

Steps:

• In 3- to 4-quart slow cooker, mix all ingredients except peas and carrots.
• Cover; cook on Low setting 8 to 12 hours.
• About 15 minutes before serving, stir thawed peas and carrots into soup. Cover; cook on Low setting 15 minutes longer or until peas and carrots are thoroughly heated.