Iowa (and a lot of the midwest) missed the memo that it is officially spring. This weekend we had another 2 inches of snow dumped on us and temperatures in the high 20s. Which for the record, isn’t nearly “high” enough…
So I decided to embrace the weather and use my aging sweet potatoes by making my first creamy soup! I was very excited to use the emulsion blender that I bought back in December and found a super easy recipe online that I more or less followed.
Recipe credit goes to Paleo Leap 🙂
Essentially I searched on pinterest for a recipe that I already had most of the ingredients for and this one fit the bill! It ended up not only being easy to throw together (aside from peeling 6 sweet potatoes) but tastes delicious! Even Adam enjoyed it!
- 5 sweet potatoes, peeled & roughly chopped (recipe called for 3 lbs… I guessed and peeled 6 but only 5 fit in the slow cooker!)
- 1 onion, chopped
- 2 stalks celery, sliced
- 2 medium carrots, chopped (I actually used a few handfuls of baby carrots because that’s what we had in the fridge!)
- 1 tbsp. garlic, minced (I used much more… we love garlic in our house!)
- 5 cups chicken or vegetable stock
- 1 cup coconut milk
- Sea salt and freshly ground black pepper
Steps are just as simple as the ingredients:
- Prepare ingredients.
- Put all ingredients except coconut milk in the slow cooker.
- Cook on low for 6 hours or on high for 4 hours. We had ours on high for about 5 hours, just until everything is soft.
- Puree everything until smooth using a blender or an immersion blender. (FAVORITE PART)
- Add the coconut milk, stir, and cook for another 30 minutes.
This made a ton! Great for lunches or dinner. I roasted chicken thighs and brussel sprouts to add some chunky elements (and protein!) and it was amazing! Definitely recommend this recipe for an easy and healthy fall/winter option!
You tell me:
- What is your favorite cold weather recipe?
- Do you like creamy or chunky soups?