MENU

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.

Trending

LOADING