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      Sweet Potato Soup with Rosemary & Greens, 10/14/15

      Bernadette Gunn Rhodes

      Fit 2 Live Coordinator

      &

      Rachel Schichtl

      Dietitian, ACHRI

      Ingredients

      2 medium sweet potatoes, peeled and cubed

      2 cups chicken or vegetable stock/broth

      1 T. fresh rosemary, chopped fine

      12 medium yellow onion, sliced

      2 T. unsalted butter

      Salt and pepper to taste

      Directions

      Boil sweet potato cubes in stock/broth with rosemary andonions until very tender.

      Purée in a blender, food processor or with an immersionblender.

      Add butter and salt and pepper to taste.

      Garnish with a rosemary sprig if desired.

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