The weather took a quick turn from warm to cool in Nova Scotia over the past few weeks, and this weekend was no exception! On my Friday evening grocery trip, I got to thinking about how much I love autumn fashion and foods – squash, pumpkin, spices, warmth – and immediately thought of the importance of a hearty, soul-warming soup during the crisp days of fall!
This easy soup takes less than an hour to make, and freezes beautifully. It’s not too heavy and not too light, and promises to be a hit in any household where sweet potatoes are popular.
- 1 clove garlic, minced
- 2 tbsp extra virgin olive oil
- 2 onions, chopped
- 3 sweet potatoes, cut into 1/3" cubes
- 6 cups vegetable stock (you can also use chicken for a slight flavour variation)
- 1.5 cups salsa (your choice: mild, medium, or hot)
- Salt and pepper to taste
- Croutons for serving
- OPTIONAL: Fresh coriander leaves for garnish
- After prepping all of your ingredients, place oil in a large saucepan to warm over medium heat.
- Add garlic and let sit for 2-3 minutes before adding onions. Cook onions for 10 minutes, or until soft and translucent. Add soup stock, sweet potatoes and salt and pepper to taste (I skip the salt).
- Cover and let simmer over medium heat for 20-30 minutes, or until sweet potatoes are soft. Add salsa and stir. Cover for an addition 5-10.
- Spoon into blender and puree in batches, returning pureed soup to a new saucepan over low heat. (Tip: Place a towel over the top of blender or processor to avoid burns!). Once your entire pot of soup is pureed, dish it up!
- Serve with a handful of croutons (I like garlic focaccia) and garnish with fresh coriander if you like.
- Refrigerate or freeze any leftover soup - but prepare to see it disappear quickly.