As the weather drops and cold/flu season rises, boost your immune system with this nutrient dense soup.
Nutritious Vegetable Broth
In a 3-quart saucepan, combine all ingredients and bring to a boil.
In a 3-quart saucepan, combine all ingredients and bring to a boil.
- 4 cups water
- 3 unpeeled carrorts, cut into chunks
- 1/4 cup yellow onion, cut into chunks
- 1/4 cup red onion, cut into chunks
- 1 leek, white & green parts, cut into thirds
- 2 celery stalks, cut into thirds
- 2 mushrooms, sliced
- 1/4 cup green pepper, diced
- 2 unpeeled red potatoes, quartered
- 1 unpeeled medium sweet potato
- 2 unpeeled garlic cloves, halved
- 1/4 cup fresh parsley
- 1/2 teaspoon ground black pepper
- 4 whole allspice
- 1 bay leaf
- 1/2 teaspoon sea salt
Strain the broth through coarse-mesh sieve over a heat-resistant container.
Sweet Potato Soup
Preheat oven to 400°F.
Toss sweet potatoes with olive oil until evenly coated
Combine in a small bowl:
Sweet Potato Soup
Preheat oven to 400°F.
Toss sweet potatoes with olive oil until evenly coated
- 3 pounds of sweet potatoes, peeled and diced into 1-inch cubes
Combine in a small bowl:
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon freshly grated nutmeg
Sprinkle the spice mixture over the potatoes and toss until evenly coated.
Place the sweet potatoes in a single layer on a lined baking sheet and roast for 40 minutes, until tender.
Pour 1/3 cup of Nutritious Vegetable Broth into a blender, and add 1/3 of the roasted potatoes. Blend until smooth.
Transfer to a soup pot over low heat.
Repeat the process two more times. Stir in any remaining broth.
