Healthy Recipe: Creamy Sweet Potato Soup

A healthy recipe from The Game Plan on a TUESDAY?! What? Yeah, I know… sorry. Weekend of craziness + keeping up at my new job = zero downtime. BUT! I did make something tasty last week while Coach Irondad was in town, and here it is:

Image

Photo: Brian Woodcock; Styling: Cindy Barr

I wish I had the photo that someone (Dad? stepmom? husband?) snapped on their phone when we made it, because it looked just as good as the stock photo. (Soup… stock… see what I did there?) It’s easy and surprisingly flavorful for all its simplicity.

CREAMY SWEET POTATO SOUP
from Cooking Light

Ingredients
2 pounds sweet potatoes, halved lengthwise, about 2 large (I used yams. I’m still trying to figure out which recipes actually mean it when they say sweet potatoes…)
1/4 cup water
2 teaspoons olive oil
1 cup chopped onion
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
4 cups unsalted chicken stock
1/4 teaspoon salt
6 bacon slices, cooked and crumbled
1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)
2 tablespoons flat-leaf parsley leaves (optional)

Preparation
1. Place potatoes, cut sides down, in an 11 x 7-inch microwave-safe baking dish. Add 1/4 cup water; cover with plastic wrap. Microwave at HIGH 15 minutes or until potatoes are tender. Cool slightly; discard potato skins. (I found it much easier to slip the skins off rather than try to scoop the flesh out.)

2. Heat a saucepan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 1 minute or until translucent. Stir in cumin and red pepper. Add stock to pan; bring to a boil. Place half of sweet potato and half of stock mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining sweet potato and stock mixture. Stir in salt. Divide soup evenly among 6 bowls; sprinkle cooked bacon and Parmesan cheese evenly over top. Garnish with parsley, if desired.

Nutritional Information (recipe makes six servings): 233 Calories, 6.2 grams Fat, 33.9 grams Carbohydrates, 10.7 grams Protein

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4 thoughts on “Healthy Recipe: Creamy Sweet Potato Soup

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