SWEET POTATO BROCCOLI SOUP
Sweet potato and broccoli combine to make a delicious soup - a hearty dinner recipe.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- In 4-quart saucepan, heat oil over medium heat. Add onion and leek to oil; cook 4 minutes, stirring frequently, until soft. Stir in broth, sweet potatoes and apple pieces. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until sweet potatoes are tender.
- Meanwhile, in small microwavable bowl, place broccoli and water. Cover with plastic wrap and microwave on High 1 minute 30 seconds or until crisp-tender; set aside.
- In blender or food processor, place about one-third of soup mixture. Cover; blend on high speed until smooth, stopping blender to scrape side if necessary. Pour into large bowl. Repeat 2 times more with remaining soup mixture. Pour soup back into saucepan; stir in broccoli. Cover and heat over low heat about 10 minutes or until hot.
- Divide soup evenly among 6 bowls. To serve, top each serving with 1 tablespoon sour cream and 2 apple slices.
Nutrition Facts : Calories 170, Carbohydrate 29 g, Cholesterol 5 mg, Fat 1, Fiber 4 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 13 g, TransFat 0 g
LOADED POTATO SOUP
A rich broth. Baked potato toppings. Indulgent spoonfuls. What more could you want in a Loaded Potato Soup? This soup is a time-tested recipe that helps you put comfort food on the table in just 40 minutes total. Once your potato soup is thick and bubbly, top it with bacon, cheese and green onions for a restaurant-worthy meal right at your kitchen table.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 40m
Yield 15
Number Of Ingredients 13
Steps:
- In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
- In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
- Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
- Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.
Nutrition Facts : Calories 362, Carbohydrate 20 g, Fat 2 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 863 mg
SKINNY SWEET POTATO CASSEROLE
53% fewer calories • 82% less fat • 90% less sat fat than the original recipe. A recipe makeover of a favorite classic cuts the fat yet keeps the flavor!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 1 1/2-quart casserole with cooking spray.
- In large bowl, mash sweet potatoes. Stir in granulated sugar, salt, egg product, milk and vanilla; spoon into casserole.
- In small bowl, mix all topping ingredients except pecans until well blended. Stir in pecans. Sprinkle over sweet potato mixture.
- Bake uncovered 35 to 40 minutes or until thoroughly heated.
Nutrition Facts : Calories 250, Carbohydrate 47 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 37 g, TransFat 0 g
SWEET POTATO SOUP (BETTY CROCKER 40TH EDITION)
Make and share this Sweet Potato Soup (Betty Crocker 40th Edition) recipe from Food.com.
Provided by Thea
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- steam or microwave sweet potatoes till done by piercing with a fork and inside is mushy. Discard skin.
- Scoop pulp into blender or food processor. Add 1/2 cup of chicken/vegetable broth. Cover and blend or process till smooth.
- Transfer mixture to 2 quart saucepan. Stir in remaining chicken broth, the oragne juice, salt, nutmeg. Cover over medium-high heat, stirring constantly, until hot. Stir in half and half and pecans. Heat until hot.
Nutrition Facts : Calories 246, Fat 17.2, SaturatedFat 5.3, Cholesterol 22.4, Sodium 396.9, Carbohydrate 19.5, Fiber 3.3, Sugar 4.9, Protein 5.4
SWEET POTATO SOUP
Looking for a hearty dinner? Then check out this tasty soup made with sweet potatoes that is ready in an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Heat enough water to cover sweet potatoes to boiling in 2-quart saucepan. Add sweet potatoes. Cover and heat to boiling; reduce heat. Simmer 30 to 35 minutes or until potatoes are tender when pierced with a fork; drain. When potatoes are cool enough to handle, slip off skins; discard skins.
- Place potatoes in blender or food processor. Add 1/2 cup of the broth. Cover and blend on medium speed until smooth.
- Return blended mixture to saucepan. Stir in remaining broth, the orange juice, salt and 1/4 teaspoon nutmeg. Cook over medium-high heat, stirring constantly, until hot. Stir in milk. Cook, stirring frequently, until hot. Sprinkle with pecans and additional nutmeg.
Nutrition Facts : Calories 195, Carbohydrate 27 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 440 mg
SOUP NAZI'S CREAM OF SWEET POTATO SOUP
Posted above the counter of the Soup Nazi's "take-out-only" Soup Kitchen is a sign laying out three important steps to buying his soup. Knowing that to violate these rules is to risk being refused service, as most of us have seen in the classic 1995 episode of Seinfeld. This is a "copycat" version of his Cream of Sweet Potato Soup. P.S. The Rules 1. Stand on line & have your order & money ready when you get to the counter. 2. Tell the Soup Nazi your order & pay him. 3. Move to the far left to receive your order.
Provided by - Carla -
Categories Yam/Sweet Potato
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Bake sweet potatoes 45 minutes or until soft; cool.
- Peel away skin and place in a large bowl.
- Mash potatoes rustically (you don't need to mash them until they're entirely smooth).
- Spoon mashed sweet potato into a large saucepan over medium/high heat.
- Add remaining ingredients and stir to combine.
- When the soup begins to boil, reduce heat and simmer 1 hour.
- Serve topped with chopped cashews.
- Enjoy!
Nutrition Facts : Calories 362, Fat 11, SaturatedFat 6.9, Cholesterol 28.9, Sodium 365.4, Carbohydrate 62.2, Fiber 9.4, Sugar 13.5, Protein 5.3
SANTA FE SWEET POTATO SOUP
This spicy southwestern soup has a touch of roasted red peppers in it. If you don't want to make your own, you can save time and use ready-prepared. Very warming on a cold day and makes the house smell great!
Provided by PalatablePastime
Categories Yam/Sweet Potato
Time 8h55m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400F.
- Place red bell peppers on a baking sheet and roast, turning several times, until the skin is blackened, about 25-30 minutes.
- While peppers are roasting, place the dried New Mexico chile peppers in a bowl with the boiling water and keep them submerged (about 30 minutes), until they are softened.
- Place the roasted red bell peppers in a bowl and cover the bowl with plastic or Saran wrap and allow to sit for 15 minutes.
- Remove the roasted bell peppers from bowl, (if they're still too hot for you too handle allow them to cool more), and remove blackened skin from peppers and discard (it should come off easily).
- Cut out the stem and remove seeds; slice peppers thinly and set aside.
- Remove New Mexico chiles from their soaking liquid and discard the liquid; remove the stems and seeds; chop the chiles into small pieces and set aside.
- Cook the onion in the oil in a skillet until tender.
- Add the garlic, serrano, salt, oregano, chopped New Mexico chiles, and stir until fragrant.
- Place chile mixture, along with sweet potatoes and the broth in the crockpot and stir to mix.
- Cover and cook on low for 8-10 hour or on high for 4-6 hours or until the sweet potatoes are tender.
- Remove vegetables from crockpot; puree along with 1- 1 1/2 cups of the broth in a blender or food processor until smooth.
- Return pureed vegetables to soup, and add corn, lime zest, and lime juice.
- Cook an additional 20-25 minutes on high or until soup is hot and ready to serve.
- To serve, garnish with cilantro and roasted red pepper.
SOUTHERN SWEET POTATO SOUP
A sweeter twist on potato soup. Posted for ZWT III. This is a great soup that I actually even like in the summer because it's got a light flavor. Very good and very sweet.
Provided by I Cook Therefore I
Categories Yam/Sweet Potato
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees.
- Line the broiling pan with foil and spread the cubed sweet potato in a single layer and drizzle the first amount of oil over the potatoes.
- Roast the potatoes for about 15-20 minutes, turn once
- Heat the second amount of oil in a soup pan over medium heat and cook the onion, garlic, celery, and shallot until soft.
- Add the tomato paste and stir until combined with vegetables.
- Add the broth, cream corn, bay leaf and bring to a boil, add the baking potato and cover the pot and simmer 25-30 minutes or until the potato is tender.
- Add the sweet potatoes, whole corn kernels, and cream or milk, stir well.
- Season to taste with salt and pepper.
- Note: you can certainly make this soup vegan by leaving out the cream or milk, it is just as good.
- Enjoy!
Nutrition Facts : Calories 347.8, Fat 7.7, SaturatedFat 1.5, Cholesterol 4, Sodium 685.2, Carbohydrate 67.8, Fiber 7.2, Sugar 7.2, Protein 9.6
ROASTED RED PEPPER AND SWEET POTATO SOUP
Roasting the vegetables enhances the flavour of this soup. In the summer, I've been known to do this over the barbecue. I believe I clipped this recipe from Canadian Living magazine. NOTE: Prep time is time it takes for the vegetables to roast.
Provided by Sweet PQ
Categories Yam/Sweet Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a roasting pan, toss together the peppers, potatoes, onion, garlic, oil, Italian seasonings, salt and pepper.
- Roast @ 425*, for 1 hour, or until tender and golden around the edges. Make sure you stir the vegetables at least once during cooking.
- In a food processor, puree the vegetables with stock in batches. Strain into a large pot.
- Whisk in 1 cup water.
- Bring soup to boil; cover, reduce heat and simmer for 5 minutes.
- Serve, topped with the yogurt that's been mixed with the parsley.
Nutrition Facts : Calories 265.7, Fat 11.3, SaturatedFat 2.6, Cholesterol 12.5, Sodium 548.5, Carbohydrate 32.5, Fiber 4.2, Sugar 13.4, Protein 9.8
HONEY CURRY SWEET POTATO SOUP
Favorite soup of all time! The sweet of the honey & yams provide the perfect balance to the heat of the curry and pepper. Beautiful color, too. Also: Do try eating it together with the popcorn!
Provided by jordanpoling
Categories Low Protein
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Peel and chop the potatoes into chunks
- Heat oil over medium heat in soup pot.
- Add onion, Saute until translucent (2-3 min).
- Add garlic, Saute 1 min.
- Add stock and potatoes.
- Cover & simmer until potatoes are tender (~15 min).
- Puree mixture (in batches).
- Return pureed soup to pot, over low heat.
- Add 5 tbsps honey, curry powder, chili pepper, ginger, and bell pepper.
- Simmer and adjust seasonings.
- Serve with final tbsp of honey drizzled on top,
- and eat with popcorn.
Nutrition Facts : Calories 200.5, Fat 3.7, SaturatedFat 0.8, Cholesterol 4.5, Sodium 249.5, Carbohydrate 37.6, Fiber 3.1, Sugar 19.1, Protein 5.7
RED BELL PEPPER AND SWEET POTATO SOUP
I came up with this soup last night as a way to use the massive quantity of bell peppers I bought on sale this week. The sweet potato I used was of the pale variety, but I'm sure it would taste delicious with an orange sweet potato.
Provided by muffin3355
Categories Yam/Sweet Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil.
- Saute the onions and garlic for about 10-15 minutes on medium heat, or until the onions are soft and very lightly browned.
- Add the bell peppers and saute for another 10-15 minutes, until the bell peppers are soft and everything is lightly browned.
- Add the sweet potato, vegetable broth, bay leaves, salt, and butter and simmer for 10-15 minutes, until the sweet potato is soft.
- Remove the bay leaves and blend the soup until mostly smooth.
- Enjoy!
Nutrition Facts : Calories 147.8, Fat 8.3, SaturatedFat 2.6, Cholesterol 7.6, Sodium 623.9, Carbohydrate 18.1, Fiber 3.5, Sugar 6.9, Protein 2.2
LENTIL, BARLEY AND SWEET POTATO SOUP
Even avowed meat eaters will tuck into a vegetarian soup that's this thick and hearty. Tip: If you're serving toddlers, spoon their soup into a blender and purée until smooth; thin with milk or water if needed. From Todays Parent Magazine. I always remove 1-2 cups of the soup, purree and return it to the pot.
Provided by FrVanilla
Categories Lentil
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium. Add celery, onion and garlic, and cook, stirring, for 5 minutes or until softened. Add sweet potato, barley, oregano and basil, and stir to coat well. Add tomato paste and vinegar, and stir to combine. Add 5 cups (1.25 L) of the broth and bring to a boil. Reduce heat; cover and simmer for about 35 minutes, or until sweet potato and barley are tender. Stir in remaining broth, plus lentils and parsley; cook 5 minutes more, or until the soup is heated through.
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