About
Recipe By: Jessica K. Black, N.D.
Category: Soups & Stews
This Recipe Makes: 4 Serving(s)
Summary
This is a great soup to make ahead of time and freeze in portion sizes for later use.
What you’ll need
2 large sweet potatoes or yams, cut into chunks (can also use 3 small)
1 med onion, diced
5 med garlic cloves, minced
1 tbsp. organic cold-pressed olive oil
1 can organic chicken broth (15 ounce can)
1/4 cup milk substitute such as rice milk, or water
1 tsp. wheat-free tamari
1/2 tsp. grated fresh ginger
1 tsp. thyme (or more if you desire)
1 dash sea salt and pepper to taste
Instructions
Step 1
Steam the yams or sweet potatoes until they are soft. This can take up to 40 minutes. Saute the garlic and onions in olive oil until the onions are soft and translucent; set aside until potatoes are finished.
Step 2
Once the potatoes are cooked, allow them to cool slightly. Place all ingredients except the milk substitute in the blender, and blend.
Step 3
Gradually add the milk substitute until soup has reached desired consistency. Serve immediately while still warm.
Step 4
SUBSTITUTIONS: Using water instead of milk substitute won’t make much difference in taste in this recipe.
