Soups are a great addition to a meal or can be a
meal themselves. When I traveled to Poland, I was presented with a soup at each
meal. Eating a soup as a first course was satisfying and resulted in eating a
smaller main dish. Sweet potatoes have been plentiful at the farmer’s market so
I decided to make soup!
Ingredients:
3 LBS sweet potatoes
2 onions
2-4 cloves garlic…depending on size
4 cups vegetable broth
1 cup water
2 inches of ginger
root
salt and pepper to
taste
Instructions:
Saute onions and
garlic in olive oil until translucent
Chop the sweet
potatoes into even cubes (1/2 inch or so) then add to the onion/garlic mixture
and saute for another 15-20 minutes
Add broth and water
and bring to a boil
Reduce heat to a
simmer and cover
Cook about 30 minutes
until sweet potato is soft
Puree
Juice the ginger and
add to the pureed mixture
Add salt and pepper to
taste
Serve:
Top with sesame seeds
or gluten free breadcrumbs
Top with tarragon
sprigs
Serve with cheese and
crackers or a sandwich
