This is a very light and comforting sweet potato soup with a chicken broth base. It was really quick to make as the broth was in the freezer and was ready within a couple of hours. The recipe for making the broth is in another post on the website but home made broth is best and you will be rewarded with a lovely flavour and lots of added nutrients.
In a medium sized saucepan l placed the stock (about 3 cups), 2 medium to large peeled and chopped sweet potatoes, 1 cup of diced pumpkin, 1 cup of diced cauliflower and 2 diced carrots. I brought this to the boil and then let it simmer for a couple of hours. I blended the hot soup in the pot with my hand blender and served. I like to season my soup at the table and l used ground black pepper and sea salt which really brought out the flavours in the soup.
When reheating the soup the next day l use a saucepan which only takes a couple of minutes. As soon as it gets to the boil reduce the heat and let it simmer for about a minute and it will be delicious. I am on a healing and wellness diet and don’t cook or heat any food in the microwave oven as l believe it damages the structure of the food and reduces the vitamin and mineral content.
I wasn’t feeling well from a Winter virus when l made this soup and it is just the right consistency for a delicate stomach to handle. It is both soothing and comforting with a lovely flavour.
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