The ‘Gate Plate Presents: Simple, Silky Sweet Potato Soup

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Kristin Miquel

Kristen Miquel, Maroon-News Staff

Simple and scrumptious recipes for college students:

As the days grow shorter and you feel the chill of the evening air, there is nothing cozier than a warm bowl of soup. The recipe for this week is a flavorful and filling autumn sweet potato soup. It is easy to make and can be used for almost any type of meal. 

With the semester drawing to a close and finals creeping closer, it can be a busy and overwhelming time for college students. With hours of studying and sleepless nights spent at the library, it becomes ever more beneficial for us to fuel our bodies with proper nutrition. This soup features an abundance of vegetables and protein, which are prime “brain” foods. It is packed with nutrients to keep you full and satisfied for longer, and will give your immune system a major boost to boot!

This soup is so easy to prepare and can be transformed into whatever type of meal you need it to be: a quick snack, a first course or a side to a warm piece of toast or a sandwich for a more filling meal. One of my favorite things about soup is that it can be stored for extended periods of time. Whip up a batch over the weekend, and stash away single portions in the freezer to enjoy later. You’ll be able to look no further than your own kitchen to find a healthy and homemade soup if you’re too busy studying to cook! 

Simple Silky Sweet Potato Soup 

(Makes a meal!)

SERVINGS: 8-10 pp

PREP TIME: 5 minutes 

COOK TIME:  35 minutes

EASY TIPS: Freeze extra soup into single-serving containers for future quick prep healthy meals. Invest in an immersion blender (around $60) for soups and smoothies galore!

INGREDIENTS

  • 1 onion
  • 2 tbsps olive oil
  • 4 large sweet potatoes
  • 3 cups chicken (or vegetable) broth
  • 1 can of cannellini beans
  • 2 dried bay leaves (optional)
  • 1 cup milk 
  • 1 cup plain greek yogurt (optional)
  • Shredded cheddar cheese (optional)
  • Fresh basil (optional) 

INSTRUCTIONS: 

  1. Peel and chop sweet potatoes, set aside
  2. Peel and chop onion, set aside
  3. Rinse cannellini beans, set aside
  4. In a large pot over low-medium heat add olive oil and onion; stir until translucent 
  5. Add sweet potatoes, broth and kidney beans
  6. Add bay leaves to top of broth
  7. Simmer at a slow boil until sweet potatoes are soft, approximately 35 minutes
  8. Remove bay leaves and blend with an immersion blender 
  9. Add milk and blend until smooth
  10. Serve hot! (optional: top with shredded cheddar, a dollop of Greek yogurt and fresh basil)