Soup of the week: Sweet potato soup

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Yesterday, my daughter expressed interest in preparing dinner, but she had no idea what to prepare since I had not yet gone food shopping in a very long time. She is nearly 12 years old, but she has already decided that she wants to work in the culinary industry. Thus, she requests that I display it to her. But as of yesterday, the refrigerator was bare, and we’d already eaten tofu and lentils this week; what are our options?

Onion! (A little stale, but who’s going to notice?) sweet potatoes! A solitary floret of broccoli that got misplaced on the shelf! A can of coconut milk in the pantry! Yet the most important component of a soup is WATER, which the vast majority of us have access to and for which we should be grateful.

So after collecting all the stuff, she finally proceeded to prepare it. It was excellent in every way. The majority of the time, I mix everything since my children have a habit of sorting out the food in their bowls. Nevertheless, this step is completely optional; if you want bits of vegetable in the broth, it is also quite excellent.

While I was searching through our cupboard for something to make for supper tonight and coming up empty-handed, this recipe for soup sprung into my head as the perfect solution. Onions, sweet potatoes, coconut milk, water, and broccoli are some foods that may be successful in this endeavor. In passing, I should mention that our breeds would separate the food into their bowls if I didn’t combine everything, but if you want to eat individual chunks of vegetable, it is still delicious.

Time required for preparation: 10 minutes

Cooking time: 15 minutes

  • 2 organic sweet potatoes
  • 1 organic red onion
  • 2 cups (500ml) of organic broccoli
  • 4 cups (1000ml) of water
  • 1 can (398ml) of organic coconut milk
  • Salt and pepper
  1. Coarsely chop all your vegetables in approximately the same size to get about the same cooking time.
  2. In a medium pot, heat the oil and stir in your vegetables. Add some salt and pepper. Let them cook for 2 minutes and add 1 cup of water. Bring it to boil and add another cup and so on until you put your 4 cups. Then add your coconut milk and let it cook until your vegetables are tender. Readjust the seasoning.
  3. Blend your soup with a hand blender until it there’s no more pieces. If you need to add more water because it is too thick, don’t hesitate, it all depends on the amount of vegetables you’ll put in it.
  4. Enjoy your supper made in less than 30 minutes and at really a low cost. It can also be a great idea if you’re having guests for Thanksgiving or the holidays!

What kind of feedback do our customers have about this recipe?

Believe me when I say that the fact that I don’t particularly care for sweet potatoes is of no consequence whatsoever in light of the fact that this soup is simply AWESOMEEEE! It turned out to be awesome, despite the fact that I wasn’t really sure whether or not I would enjoy it while I was making it.

Simple, quick, low-cost, and delectable in its preparation. What’s not to enjoy, if I understand you correctly?

Since my husband does not enjoy soups and also does not like sweet potatoes, I took a significant risk when I chose to make this for supper because I knew he would not like it. But he enjoyed it so much, SO MUCH DID HE ENJOY IT! I believe I’ll have to do that once again very soon, boy!


What is the most healthiest soup in the world?

Soups with a Focus on Vegetables that are Prepared with Broth
Soup made with broccoli and cheddar.
Roasted Cauliflower and Kale Soup.
Paleo Fennel Stew made with asparagus and leeks.
Healing Soup with Chicken (with or without noodles)
Vegetable Beef Stew (Instant Pot Friendly)
Soup with Spinach and Drops of Eggs.
Light Seafood Chowder.
Roasted Red Pepper and Tomato Soup.
Further things…

Why does my potato soup taste gritty?

Why is there grain in my potato soup? If your soup has a mealy or gritty consistency, it’s likely because you used Russet potatoes as the base. Because of their texture, Russet potatoes are an excellent option for baking since they turn out smooth and fluffy after being cooked. Nevertheless, this texture gives soup a gritty mouthfeel.

Does sour cream thicken potato soup?

If you want to thicken a soup using cream cheese or sour cream, you will need to mix it first. You may do this with an immersion blender or a full-size blender. 2. Bring the soup to a boil in a saucepan. While making potato soup in a stockpot on the stove, you have the ability to modify the temperature of the cooking process so that the soup either simmers or boils, therefore reducing the amount of liquid used in the recipe.

Can you leave potato skin on in soup?

While making potato soup, any kind of potato will do. If you want your potato soup to have a more homey feel, try cooking the potatoes in their skins if using white or red potatoes. Russet potatoes, however, will need to be skinned beforehand. Since I don’t have to waste time peeling them, I find that the red and white varieties work best for this dish.

Which soup is best for weight loss?

The following is a list of some of the best soups for weight reduction that you should consider eating.
Soup with Garlic and Vegetables. Soup with Moong dal and Carrots. Soup with Tomatoes. Soup with Spinach. Soup with Beans and Broccoli. Soup with Corn and Veggies. Soup with Chicken. Soup with Vegetables in Clear Broth. Soup with Garlic and Vegetables. Soup with Moong Dal and Carrots. Soup with Tomatoes. Soup with Spinach. Soup
More items…•December 14th, 2022

What is the number 1 vegetable soup in the world?

It’s possible that some of you haven’t heard of sinigang yet, but it’s a classic soup meal in the Philippines that’s sometimes overshadowed by the more well-known adobo dish. Sinigang ranked first on the list, and it’s possible that some of you haven’t heard about it yet.

Can you overcook potato soup?

If you do not simmer the soup for the appropriate amount of time, the tastes will not combine; if you cook it for too long, the soup will become a mush of broken-down pieces that have lost their flavor and their bite. As a result, the actual innovation that we brought to this soup came in the form of its approach to technique and its time. We were aware that the potatoes and leeks would have to be cooked for a different amount of time.

How do you keep potato soup from getting gummy?

Because of this starch’s ability to form a connection with the broth, the consistency of the soup’s main body will change to become slimy. To prevent this from occurring, it is recommended that the potatoes be mashed into the soup using a potato masher or a big fork, or that the soup solids be crushed by passing them through a food mill.

Why is there white foam when I boil potatoes?

As you boil potatoes in preparation for mashing, a froth will form at the top of the pot. If some of the potato water is going to be used for mashing the potatoes, there is no need to remove the foam that has formed on top of the potatoes. The froth is starch that has been released from the potatoes while cooking. The amounts vary depending on the kind of potato, although they are often higher in older potatoes.

Why does my potato soup taste sour?

Since stock is a suitable substrate for the development of microorganisms, the majority of organizations concerned with the safety of food suggest storing soup in the refrigerator for no more than three to four days at a time. A wide variety of bacterial species, in addition to some other kinds of microorganisms, are capable of producing waste products with a “sour” flavor. And soup