There is nothing like hot soup in the winter-- this is one of our favorites-- a classic recipe of my Mom's that is tweaked just a bit to be super heatlhy and still delicious and satisfying...
Ellen's Sweet Potato Soup
Ingredients:
· 2 big yams or 2-3 large sweet potatoes- Peel and cut into about 1 inch cubes
· 4-5 carrots - peel and chop into about 1 inch cubes
· 1-2 stalks celery- chop into about 1 inch cubes
· 2 Vidalia or yellow onions - chopped
· ¼ cup chopped parsley
· 2 Tbs butter (or smart balance)
· 6 cups low sodium chicken broth
· 1/2 cup fat-free half and half
Procedure:
· Melt 2 Tbs butter/smart balance in big soup pot.
· Add all veggies and parsley. Cook 10 min over med heat, tossing occasionally
· Add 6 cups low sodium chicken broth.
· Cover pot, bring to boil, then reduce heat and simmer ~40 min.
· When veggies are soft, remove veggies with slotted spoon and put into food processor (keep broth in pot)
· Puree
· Stir the puree back into broth in pot
· Stir in the fat-free half and half
· Pepper to taste (Cinnamon to taste if you like the taste of pumpkin pie!)
Make a day ahead and reheat for best flavor. Freezes well. Makes 10-11 cups of soup. A very yummy, soothing, and healthy winter-time favorite of ours!
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