Saturday, April 13, 2013

Sweet Potato Bisque

This cookbook was recommended to me by a friend and I'm so glad it was.  I already have 8 recipes earmarked and this is the first of many I will be posting.  This is a very rich, slightly sweet soup definitely a tummy filler.

Sweet Potato Bisque
(Forks Over Knives The Cookbook)

1            large onion, peeled and diced
2            cloves garlic, peeled and minced
1            tablespoon grated ginger
1            tablespoon thyme
1/2         teaspoon ground nutmeg
1            teaspoon ground cinnamon
3            large sweet potatoes, peeled and diced
6            cups vegetable stock
              zest and juice of 1 orange
1 1/2      cups unsweetened almond milk
              salt and pepper to taste

Place the onion in a large saucepan and sauté over medium heat for 10 minutes. Add water 1-2 tablespoons at a time to keep the onions from sticking to the pan.  Add the garlic, ginger, thyme, nutmeg, and cinnamon and cook for 1 minute Add the sweet potatoes, vegetable stock, and orange zest and juice and bring the pot to a boil over high heat. Reduce the heat to medium and cook, covered, for 25 minutes, or until the sweet potatoes are tender.

Puree the soup using an immersion blender or in batches in a blender.  Return the soup to the pot and add the almond milk.  Cook an additional five minutes, or until heated through, and season with salt and pepper.

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