Quick Sweet Potato Bisque

This is a great way to use sweet potatoes and other staples you have laying around. Cooking for a Crohn’s husband, we’re always trying to find ways to cook vegetables down so he can still enjoy them. If necessary, thin with additional milk. Serve hot with a sprinkling of pepitas, if desired.

INGRIDIENT

6 cups skim milk

5 large sweet potatoes, peeled and chopped

3 apples - peeled, cored, and chopped

1 large onion, sliced

3 carrots, chopped

3 stalks celery, chopped

6 cloves garlic, chopped

1 teaspoon salt

½ teaspoon ground nutmeg

½ teaspoon cayenne pepper

8 black peppercorns

DIRECTION

Step: 1

Combine milk, sweet potatoes, apples, onion, carrots, celery, garlic, salt, nutmeg, cayenne pepper, and peppercorns in a large pot; bring to a boil. Reduce heat to low, cover pot, and simmer, stirring occasionally, until potatoes are soft, 20 to 30 minutes.

Step: 2

Pour soup into a food processor or blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

NUTRITION FACT

Per Serving: 240 calories; protein 7.7g; carbohydrates 52.9g; fat 0.4g; cholesterol 2.5mg; sodium 369.2mg.

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