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Sweet Potato and Apple Soup

A comforting and healthy soup that combines sweet potatoes and apples with savory vegetables and spices, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces Sweet Potatoes, Quartered (1 Pound Each)
  • 1 pieces Large Tart Apple, Peeled and Cored Choose a tart variety like Granny Smith.
  • 2 tablespoon Olive Oil For sautéing the vegetables.
  • 1 pieces Onion, Chopped Medium-sized onion.
  • 2 stalks Celery, Chopped Adds flavor to the base.
  • 1 pieces Large Carrot, Chopped For sweetness.
  • 1 pieces Bay Leaf Remove before blending.
  • 5 cups Chicken Broth Or substitute with vegetable broth for a vegan version.
  • 1 cup Cream Adjust quantity for lighter soup.
  • 5 ounce Lemon, Zested and Juiced Adds brightness to soup.
  • to taste Salt and Pepper Season as per your liking.
  • 1 cup Crumbled Goat Cheese or Feta Cheese For garnish.

Method
 

Preparation
  1. Preheat the Oven: Set the oven to 400°F (200°C).
  2. Prepare for Roasting: Place the sweet potatoes and apple on a greased baking sheet.
  3. Roast: Put them in the oven for 40 minutes or until tender.
  4. Cool and Peel: Remove them from the oven, let them cool, and peel the sweet potatoes.
Cooking
  1. Heat Oil: Heat the olive oil over medium heat in a soup pot.
  2. Sauté Vegetables: Add onion, celery, bay leaf, and carrot; sauté until tender.
  3. Remove Bay Leaf: Take out the bay leaf and discard it.
  4. Add Broth: Pour in the chicken broth along with the sweet potato and apple.
  5. Puree: Blend the mixture using a regular or immersible blender until smooth.
  6. Combine Ingredients: Return the soup to the pot and stir in the cream, lemon zest, and juice.
  7. Season: Taste and adjust with salt and pepper as needed.
  8. Heat: Warm the soup but avoid boiling it.
  9. Serve: Ladle into bowls and garnish with crumbled cheese.

Notes

Serve with crusty bread or a side salad for a complete meal. Can be frozen for up to 3 months.