SEASON PREMIERE TUESDAY SEPT 5 1e|12c|p

Sweet Potato & White Bean Soup

Daphne Oz
|
Servings: 4 - 6
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easy
|
15 to 30 min

Combine these basic ingredients together and you can have a healthy meal in no time!


  • Ingredients
  • step-by-step directions
Ingredients
Sweet Potato & White Bean Soup
  • 2 tablespoons olive oil
  • 1 medium onion (peeled, roughly chopped)
  • 2 garlic cloves (peeled, chopped)
  • 1 fresno chili (seeded, chopped)
  • 4 medium sweet potatoes (grated)
  • 6 cups vegetable stock
  • 2 tablespoons almond butter
  • 1 bunch Swiss chard (stem removed, cut into thin strips)
  • 1 can white beans (drained and rinsed, 15.5 ounces)
  • Kosher salt and black pepper (to taste)
To Garnish:
  • parsley leaves
  • fresno chili (thinly sliced)
  • sliced almonds (toasted)
Directions
  • In a large Dutch oven over medium high heat, add olive oil, onion, garlic and fresno. Cook until softened, about 3-5 minutes. Stir in the grated sweet potatoes, cook for 2-3 minutes. Add the vegetable stock. Cook for 30 minutes. Using an immersion blender, puree the vegetable mixture and stock until smooth. Season with salt and pepper to taste.
  • Stir in the almond butter to the pureed soup. Stir in the Swiss chard and white beans. The hot soup will wilt the Swiss chard.
  • Tip: Use your favorite nut butters to thicken soup and to also add a nutty flavor to the broth.

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