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Soup is already pretty healthy, so its easy to make substitutions that make the recipe really nutrient-dense, especially when we add our Land & SEAsoning and make potato soup with sweet potatoes. Plus sweet potatoes and our all-purpose seasoning really go well together. We put Land & SEAsoning on roasted sweet potatoes, on baked sweet potatoes, on sweet potato casserole, so why not use it with a soup? It adds both flavor and nutrients.

Ingredients

  • 1 pound sweet potatoes, peeled and cut into 1 1/2-inch cubes
  • 2 large shallots, peeled and cut in half lengthwise
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground thyme
  • 1 tablespoon Land & SEAsoning
  • 1 cup coconut milk
  • 2 cups organic chicken stock
  • 1/8 teaspoon black pepper

Optional Soup Toppings
Put the toppings in some small bowls and pass around to allow friends/family to put their own toppings of their choice on the soup. Or just sprinkle a little bit of Land & Seasoning on top of the soup for color, flavor and a little tad more nutrition!

  • Sour cream or plain Greek yogurt
  • Turkey bacon (cooked and crumbled)
  • Shredded cheese
  • Green onion (chopped)
  • Nori Flakes

Instructions

  1. Preheat over to 450o F.
  2. Place sweet potato cubes and shallots in a large bowl. Drizzle with oil. Sprinkle with salt, thyme, and Land & SEAsoning. Toss so all pieces are well coated with olive oil and seasonings.
  3. Spread the sweet potatoes and shallots out on a foil or silicone lined baking sheet. Roast for 25 minutes or until cooked through and nicely caramelized and browned around the edges. Remove from oven.
  4. While the sweet potatoes are roasting, heat chicken stock and coconut milk in a saucepan on the stove top until steamy (but dont bring to a boil).
  5. Place the cooked sweet potatoes and shallots in a blender and add the hot chicken stock/coconut milk. Pure until smooth.
  6. Note: You may need to work in batches because you should be careful when blending hot liquid. Fill the blender bowl no more than a third full and start with short pulses. Or use an immersion blender or electric hand mixer. In a big pot, add your sweet potatoes/shallots, then pour in the stock and coconut milk. Blend until creamy and smooth.
  7. Taste for seasoning, add more salt and pepper to taste. Serve in bowls with a side salad and crusty bread. Let family/guests add their own preferred toppings!
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