Remember in December 2015, Sweet Potatoes was featured as vegetable of the month because of its health benefits. Today I am making a healthy soup with sweet potatoes. This soup has no oil added to it.
This is a delicious soup that can be eaten any time of the day. It’s very soothing when you have the cold, perfect as a light meal with a slice of toasted whole wheat bread, or in combination with other meals at lunch or dinner.
Healthy sweet potatoes soup takes 15 minutes to prepare and 25 minutes to cook
This soup serves four
If you like spicy you can add more pepper.
If you do not like spicy do not add any pepper.
1 Large Sweet Potatoes (half a pound)
1 Medium Onion
1 Medium tomatoes
3 Small round pepper or 1 teaspoon dry powder pepper or 2 jalapeno Pepper
Half cup mixed vegetables (carrots, green peas, long beans) (Optional)
Half cup fresh shrimps (Optional)
Salt to taste
Few fresh Parsley or spinach to garnish
3 cups of water
Peal and cut up the potatoes, put the potatoes in a pot, add 2 cups of water and bring to boil. Allow to cook for about 5 minutes.
Clean onion, tomatoes and pepper if fresh, put all in a blender and process until smooth and set aside.
Remove the cooked potatoes from the pot leaving the water it was cooking in, in the pot
Then pour the processed ingredients from the blender into the pot containing the cooked potatoes water.
Allow to cook with the water over medium heat while you place the potatoes in blender and process until smooth. If thick, add a cup of water or as needed.
Return blended potatoes to the pot. Add salt to taste,add shrimp or the mixed vegetables if desired.
Allow to cook for further 10 minutes. Now your soup is ready.
Garnish with Parsley or Spinach when serving the soup.