Super Low Cal Sweet Potato Soup

MOMvsFOOD · January 2011

http://momvsfood.blogspot.com/2011/01/sweet-potato-soup.html

Sweet potato, carrots, apples, and a little ginger gave this soup an amazing sweet/savory combo with little bits of ginger that had a nice texture and a litle zip.

Even without cream, its smooth and creamy and a HUGE 2 c bowl is only 113 calories.

jennlee80 · January 2011

YUMMY!

superstarcassie · January 2011

yum- looks great! I think I will be trying this!

xp0sed · January 2011

This sounds delish!

SweetToothMelissa · January 2011

bump..thanks!

mrogus · January 2011

bump

monica208 · January 2011

Perfect for this weather

monica208 · January 2011

Any way you can post the receipe. I'm nOt able to get onto the site. Thanks

reander · January 2011

Ooh great, I have some sweet potatoes i've been meaning to use up, this sounds perfect!

SweetToothMelissa · January 2011

There it is for the previous poster who couldn't go to the website!
Sweet Potato Soup

Delicious? Healthy? Easy? SOLD.

3 large sweet potatoes
2 stalks celery (from the center w/ leafy tops if possible)
1 small onion
1 apple
2 medium carrots
1" ginger root
orange, zest and juice
2 c poultry or vegetable stock
water to cover
grated nutmeg (to taste)
1/4 tsp red pepper + more to taste
1/4 tsp black pepper + more to taste
1 tsp sea salt (+/- to taste)

Peel potatoes, carrots, apple and ginger. Cut potatoes, carrots, celery, and onion into 1-2" chunks and place in pot. Cut apples and ginger into 1/2" chunks and add. Zest orange into pot, and add its juice. Discard pulp and peels. Add stock and water to cover veggies 1" over their tops.

CROCKPOT:
Cook 8-10 hours on low heat until vegetables are tender.

PRESSURE COOKER:
Seal lid and cook on high until regulator value gently rocks PLUS 6 minutes. If valve is rocking too hard, reduce heat. Let pressure decrease on its own before opening pot (15-20 minutes).

STOVETOP:
Heat to boiling and reduce to medium heat. Cook uncovered 30-40 minutes until vegetables are tender.

Once soup has cooked, puree until smooth with an immersion blender, or cool slightly and puree in a stand up blender carefully, opening the lid often to let steam escape. You may also want to hold a towel over the lid to keep it from flying off.

Add seasonings to pureed soup and adjust to taste.
Optional: Add 1 cup half and half or light cream for a smoother texture or swirl 1 TBSP cream in each bowl.

STATS (per 2 c bowl, 1/6 of pot without added cream):
113 calories, 23g carbs, 1 g fat, 4g protein, 9 g sugar

monica208 · January 2011

thank you for posting the recipe... I have it in the crock pot now

There it is for the previous poster who couldn't go to the website!
Sweet Potato Soup

Delicious? Healthy? Easy? SOLD.

3 large sweet potatoes
2 stalks celery (from the center w/ leafy tops if possible)
1 small onion
1 apple
2 medium carrots
1" ginger root
orange, zest and juice
2 c poultry or vegetable stock
water to cover
grated nutmeg (to taste)
1/4 tsp red pepper + more to taste
1/4 tsp black pepper + more to taste
1 tsp sea salt (+/- to taste)

Peel potatoes, carrots, apple and ginger. Cut potatoes, carrots, celery, and onion into 1-2" chunks and place in pot. Cut apples and ginger into 1/2" chunks and add. Zest orange into pot, and add its juice. Discard pulp and peels. Add stock and water to cover veggies 1" over their tops.

CROCKPOT:
Cook 8-10 hours on low heat until vegetables are tender.

PRESSURE COOKER:
Seal lid and cook on high until regulator value gently rocks PLUS 6 minutes. If valve is rocking too hard, reduce heat. Let pressure decrease on its own before opening pot (15-20 minutes).

STOVETOP:
Heat to boiling and reduce to medium heat. Cook uncovered 30-40 minutes until vegetables are tender.

Once soup has cooked, puree until smooth with an immersion blender, or cool slightly and puree in a stand up blender carefully, opening the lid often to let steam escape. You may also want to hold a towel over the lid to keep it from flying off.

Add seasonings to pureed soup and adjust to taste.
Optional: Add 1 cup half and half or light cream for a smoother texture or swirl 1 TBSP cream in each bowl.

STATS (per 2 c bowl, 1/6 of pot without added cream):
113 calories, 23g carbs, 1 g fat, 4g protein, 9 g sugar

mishamae · January 2011

This looks great! I love sweet potatoes, yummy

Going to make this for dinner tonight! Thank you for sharing the recipe

Charrisse · January 2011

Is this posted in the food database?
Sounds fabulous

MOMvsFOOD · January 2011

Thanks for all the feedback! I ate it every day last week for lunch with another 100-200 calorie side and it kept me full without being too stuffed.

Hope yall liked it!