Time goes by towards the fall. But this is not a reason to be sad, after all, dozens of warm evenings, delicious hot dishes, and my favorite – soups are waiting for us!
In summer, hot soups do not go well with,y lifestyle at all, but with the first yellowed leaves, I place the pan onto the stove, and freshly cooked soup appears on a table almost magically!
Recently I experimented with sweet potatoes and prepared practically the whole refrigerator of dishes, but this soup apparently won my heart! At first, I made a variation with cream, and it turned out very thick and tasty. The other was with vegetable broth and goat milk yogurt. I started thinking which variation to place here, and my choice fell on the lighter option with the broth. If you like cream-based soups, do not hesitate to add cream instead.
- 12.3 oz sweet potatoes
- 1 shallot
- 5.3 oz of bell peppers
- 0.5 tsp Champagne or white vinegar (not apple)
- 5 cups of homemade vegetable broth
- 1 tbsp. Butter
- 3 sprigs of thyme
- Goat milk yogurt for garnish
Nutrition Per Serving:
- 260 Calories
- 6 g Fat
- 49.5 g Carbs
- 7 g Fiber
- 14 g Sugar
- 4 g Protein
Preheat the oven to 350F degrees.
Cut the peppers into small strips, mix with olive oil and salt and roast until soft for 15-20 minutes.
Peel the sweet potatoes and cut into medium pieces.
Cut the shallot cut into cubes.
Melt the butter in a deep saucepan, add the shallot, thyme and lightly cook for 2 minutes over medium heat.
Add the broth and potatoes to the pan, bring to a boil, turn off the gas and set aside for 25-30 minutes. This step is necessary, as it makes the soup more flavorful and helps to avoid adding extra liquid when you put all the ingredients in the blender.
Return the saucepan to the gas, add the vinegar, cover and cook over medium heat for 10-15 minutes or until the potatoes become soft.
Combine everything from a pan with roasted peppers in a blender and puree until smooth. If the soup still looks too thick, add more broth.
Serve the soup with goat milk yogurt or sour cream.