Roasted Sweet Potato Bisque Soup

I am a big fan of Wendy Battles. I first met her at an Office of diversity and Equal Opportunity event that we had. She cooked us healthy holiday foods and gave us recipes. The best part was sampling the food. I swear by her rosemary apple gazed chicken. She was also the person that taught me how to love kale–this wonderful green that is very inexpensive and can be used in many different ways. I was browsing through her website, healthy endeavors and I came across a recipe for Roasted Sweet Potato Bisque Soup.  It looked really yummy, so I decided to try it. I headed to the grocery store and quickly collected all the items that I did not have at home. I must admit, I did not know what a parsnip looked like or realized that there was such a thing as white pepper. But I gathered everything and came home and cooked this:

It is yummy and very hearty, so meat eaters like me will be satisfied from this dish. My only suggestion would be to cut up everything you need and set it aside first so that the cooking goes seamless. Also I forgot the sage and garlic powder but the seasoning mix was still awesome. Try and let me know what you think!

Roasted Sweet Potato Bisque Soup

Serves 6

4 sweet potatoes baked, about 2 pounds
4 tbsp. butter or olive oil
2 gloves garlic, minced
6 -6 1/2 cups chicken or vegetable broth
1 cup onion, chopped
2 cups green cabbage, chopped in 1 inch pieces
2 large parsnips, peeled and chopped
4 cups chopped Swiss Chard, kale, spinach or collard greens

Seasoning Mix:

2 1/2 tsp. salt
1 1/2 tsp. paprika
1 tsp. dill weed
1/2 tsp. onion powder
1/2 tsp. black pepper
1/2 tsp. ground sage
1/2 tsp. cinnamon
1/2 tsp. garlic powder
1/2 tsp. nutmeg
1/2 tsp. white pepper

Directions:

1. Combine the seasoning mix in a small bowl and set aside.
2. Roast the sweet potatoes in a 350 oven for approximately an hour until tender.  Let cool, scoop out of skins and puree in the food processor or with a hand blender.
3. In a large soup pot, melt the butter or olive oil and then add the sweet potato puree, garlic and 2 tbsp of the seasoning mix.  Cook for 8 minutes stirring frequently (it can easily stick!).
4. Add 4 cups of the broth and continue to stir frequently until thickened, 5-6 minutes.
5. Add two more cups of the broth and then add the onion, cabbage, parsnips and greens.
6. Cover and simmer for about 20 minutes until the parsnips are cooked. Be sure to stir frequently to avoid sticking. 
7. Add the remaining broth, if needed.
8. Serve and enjoy!

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