Soups: Step by Step Recipes of Plant Based Soups: Detox, Lose Weight & Be Healthy. (Cookbook: Plant Based Book 1) by Maria Sobinina

Author:Maria Sobinina [Sobinina, Maria]
Language: eng
Format: epub
Publisher: BRILLIANT Kitchen Ideas
Published: 2018-05-23T18:30:00+00:00

Cream of Asian Sweet Potato

INGREDIENTS:

4 Tomatoes, medium size, fresh, chopped

3 Asian sweet potatoes, fresh, chopped

3 Potatoes, peeled, chopped

1 Pepper, red, chopped

4 Garlic cloves, peeled, minced

¼ cup Coconut oil, unrefined

1 cup Almond milk

3 cups Broth, vegetable

3 tablespoons Coconut flour, raw

2 teaspoons Paprika, ground

1 teaspoon Salt, Himalayan, pink

Black pepper, freshly ground, to taste

EQUIPMENT:

Medium saucepan; Large stockpot; Measuring cups; Kitchen knife, Vegetable peeler; Spatula; Blender;

DIRECTIONS:

Step 1: In a saucepan add coconut oil and bring it to simmer over a low heat. Add chopped Asian sweet potatoes, tomatoes, potatoes, red peppers, coconut flour and minced garlic.

Mix often with a spatula and let it cook until vegetables soften and become fragrant. Add paprika and cook for another 2-3 minutes. Cover with a lid and set aside.

Step 2: In a stockpot, combine vegetable broth and almond milk. Bring it to boil. Add vegetable mixture from the saucepan. Add salt and ground pepper to taste. Partially cover with the lid and cook for about 20-30 minutes until vegetables are almost cooked.

Step 3: Once soup is almost cooked, transfer it into a blender. Puree the soup until smooth.

Step 4: Transfer pureed soup back into the stockpot. Cook for another 3-4 minutes.

Garnish with Plant-Based Sour Cream*. Serve immediately.

This soup will keep for three days in a fridge or one month in a freezer.

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