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

Bernadette Gunn Rhodes

Fit 2 Live Coordinator


Rachel Schichtl

Dietitian, ACHRI


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


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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