Every fall my sister whips out her immersion blender and makes a tasty and healthy vegetable based soup. My favorite are sweet potato and butternut squash, but today I went with sweet potato to get an extra boost of vitamin C after being sick (see Martha Stuart article here about the health benefits of sweet potatoes and with more delicious recipes I'll have to try). It's super easy to make and perfect for the fall. Here is what you'll need:
3-4 sweet potatoes
1 small onion (I used sweet)
4 cups of vegetable or chicken stock (I used vegetable)
Heavy whipping cream (optional)
2 tablespoons of olive oil
1 teaspoon of paprika
1 teaspoon of garlic powder
Cracked Black Pepper
Peel sweet potatoes and cut into small cubes
Chop onion (knife skills tip: cut onion in half and cut vertically then chop horizontally to dice)
Place onions in pot and sauté in olive oil on stove with medium heat for about 5 minutes or until onions are translucent
Add garlic powder, salt, and pepper to onions and sauté for a couple more minutes (I usually just sprinkle on without measuring out the seasoning)
Add sweet potatoes and stock
Bring to a boil and sprinkle in thyme
Let it boil for about 30 minutes or until sweet potatoes are soft
Turn heat off and blend with immersion blender
I ended up not using the heavy cream, but if you want to thicken it then add a little bit at a time to taste
Let cool and add in additional salt and pepper to taste
You're ready to eat!
I paired the soup with a traditional grilled cheese with pepper jack. I also added some cracked black pepper and red pepper flakes to the top. It was perfect.
Time to get cozy!
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