I always think of sweet potatoes as a fall food, primarily because they’re orange. I always think of soup as a winter food, primarily because it’s hot. However, combine them, add a little southwest spin, cook everything in a crockpot, and you have a summer meal!
SOUTHWESTERN SWEET POTATO SOUP
Yields 8 Healthy Servings
Adapted from 125 Best Vegetarian Slow Cooker Recipes
1 red chili pepper
1 green chili pepper
1 Tablespoon vegetable oil
1 1/2 onions, chopped
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon oregano
3 Large sweet potatoes, cubed to about 1 inch
6 cups vegetable broth
2 cups corn kernels, thawed if frozen
1 finely chopped jalapeno pepper
Zest from 1/2 a lime
Juice from 1/2 a lime
Finely chopped cilantro for garnish
In a stockpot, bring 2 cups of water to a rolling boil. Place chili peppers in boiling water, cover, and soak for 30 minutes. Drain, discard liquid and remove stems. Pat dry and chop finely.
In a large skillet over medium-high heat, heat oil. Add onions and cook until tender. Add garlic, salt, oregano and chilli peppers. Cook for one minute. Transfer to slow cooker.
Add sweet potatoes and broth to slow cooker and stir to combine.
Cover and cook on low for 8 hours. Go to class, go to work, go do whatever you need to do!
Place strainer over a large bowl and strain vegetables, reserving the broth. Puree 1 cup of reserved liquid plus the vegetables in a food processor. Return mixture and reserved broth to slow cooker. Add corn, jalapeno, lime zest, and lime juice. Cover and cook on high for 20 minutes.
Ladle soup into individual bowls and garnish with cilantro.
This soup is great for summer. The slight taste of lime highlights all the sweet flavors, but the peppers add just a bit of spice. The cilantro gives this soup a crisp, clean flavor, while the corn really dresses this recipe up to be more than just pureed sweet potatoes. Serve with a quesadilla (I made a pimento cheese quesadilla!) and you’ll be set.
This recipe makes a lot of soup (I have one container frozen and am working on eating 1 and a half containers of leftovers!). It’s also relatively inexpensive to make!
I love this soup because I left it to cook while I was in class all day, then did a few little steps when I got home and had a great meal ready in minutes.
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