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    Home » Recipes » Soups and Stews

    Sweet Potato Soup

    Published: Jul 8, 2015 · Modified: Apr 17, 2022 by Bowl Me Over · 4 Comments

    Sweet Potato Soup - I served this with some homemade cornbread when company came over and it was a delicious, satisfying lunch. #Vegetarian
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    Sweet Potato Soup

    Sweet Potato Soup

    Sweet Potato Soup
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    5 from 1 vote

    Sweet Potato Soup

    Sweet Potato Soup - I served this with some homemade cornbread when company came over and it was a delicious, satisfying lunch. #Vegetarian
    Prevent your screen from going dark
    Prep Time10 mins
    Cook Time40 mins
    Total Time50 mins
    Course: Soups and Stews
    Cuisine: American
    Servings: 6
    Calories: 107kcal
    Author: Deb Clark
    As an Amazon Associate I earn from qualifying purchases.

    Ingredients

    • 1 yellow onion diced
    • 2 stalks celery diced
    • 1 green pepper diced
    • 3 sweet potatoes or yams peeled and diced
    • 2 cups chopped kale
    • 1 14.5 oz can fire roasted tomatoes
    • 1 14.5 oz can garbanzo beans drained and rinsed
    • 1 cloves garlic minced
    • 1 tablespoon olive oil
    • 4 cups vegetable stock
    • ½ bunch parsley finely chopped
    • Parmesan rind * optional
    • Spices
    • 1 tablespoon smoked paprika
    • 1 teaspoon turmeric
    • ½ teaspoon cinnamon
    • ¼ teaspoon cayenne
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • ¼ teaspoon red pepper flakes

    Instructions

    • In a small bowl, combine all of the spices - set aside.
    • Heat a large stock pot over medium heat. Add the olive oil and then add the onion, celery, kale, bell pepper and sweet potatoes (or yams). Stirring occasionally cook for 5-7 minutes until the vegetables just begin to soften.
    • Add the spice mixture, parmesan rind (if using) and the garlic - mix well and cook for a couple of minutes to roast the spices.
    • Add the tomatoes, garbanzo beans and stock. Mix well. Cover and reduce heat to low. Simmer on the stove for 30 minutes to combine all of the flavors and cook until the sweet potatoes are fork tender.
    • Using a food processor, ladle out about ⅓ of the soup into the food processor. On high, process it until the mixture is smooth and creamy. Add this back into the soup and mix well. Processing a portion of the soup is an extra step, but gives the soup a creamy texture minus any cream.
    • Stir in the parsley and you're ready to serve.
    • I served this with some homemade cornbread when company came over and it was a delicious, satisfying lunch.

    Notes

    *I usually grate my own parmesan & when I get down to the rind, rather than throw it away, I freeze it. When it comes time to make soup, I take it out of the freezer and toss it in the soup. It adds a great depth of flavor. And when you're ready to serve the soup....hide that parmesan rind in the bottom of your bowl...it's delicious! 😀

    Nutrition

    Calories: 107kcal | Carbohydrates: 20g | Protein: 2g | Fat: 2g | Sodium: 874mg | Potassium: 384mg | Fiber: 3g | Sugar: 5g | Vitamin A: 11020IU | Vitamin C: 27.8mg | Calcium: 44mg | Iron: 1mg
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    Want to make some delicious cornbread? Here's the link to the recipe, please click here!

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    About Bowl Me Over

    Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. In the summer I help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let's stay connected, you can email me at [email protected] and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

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