Wednesday, May 21, 2014

Sweet Potato Rosemary Soup

This soup is my personal "ideal" soup.  I love everything about it.  I hope you do too:)

Sweet Potato Rosemary Soup


-2-4 sweet potatoes (yams? the orange ones) roasted
-1 roasted head of garlic
-2 onions, chopped
-2-4 carrots, chopped
-2-4 stalks of celery, chopped
-4-6 cups chicken broth or water
-1 Tbsp chopped fresh rosemary (or 2 Tbsp dried)
-2 tsp salt
-1/2 tsp pepper
-1 cup cooked and finely chopped turkey bacon (that's what we use, you can substitute as you wish)
-2-4 cups chopped cooked chicken
-1 cup Israeli Couscous (or a pasta of your choice, or none if that's your choice:)


-roast the sweet potatoes in the oven until they are soft. let cool.
-you can roast the head of garlic along with the sweet potatoes but they will be ready sooner, so keep an eye on them.
-squeeze the garlic cloves into your blender
-peel sweet potatoes and add them to the blender as well. 
-add 4 cups of water or chicken broth to the blender, blend everything together until it makes an orange puree
-in a large soup pot, fry onions, celery and carrots in coconut oil over medium high heat
-pour sweet potato puree into the soup pot wight he cooked vegetables
-add seasoning, chicken and bacon.
-I prefer to cook the "pasta" (israeli couscous in this case) separately.  Two reasons:  1. not everyone in my house eats grains   2.  pasta continues to cook and turns mushy.
-add more water or chicken broth for desired thickness.

serves: 6

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