Creamy Sweet Potato and Rosemary Soup

Sweet Potato and Rosemary Soup (Dairy Free) Savvy Naturalista

Cube other five potatoes, leaving the skins on. In a 9 x 9 pan, place peeled potatoes on one side with the unpeeled on the other side of the pan. Sprinkle chopped onion and chopped rosemary on top of the potatoes. Peel off dry outsides of garlic bulbs. Keeping the bulbs intact, cut across the top, exposing the cloves.

Creamy Sweet Potato and Rosemary Soup

Directions: In a large saucepan over medium heat, warm the olive oil. Add the shallot and cook, stirring, until translucent, 1 to 2 minutes. Pour in the broth and bring to a boil. Add the potatoes, half of the minced rosemary, the bay leaf and pepper. Cover partially, reduce the heat to low and simmer until the potatoes are tender when pierced.

Sweet Potato and Rosemary Soup (Dairy Free) Savvy Naturalista

Methods/Steps. Preheat the oven to 400 degrees. Spread the potatoes, onions on a roasting pan lined with foil. Nestle the garlic on top. Sprinkle the vegetables with rosemary, salt and pepper and drizzle with olive oil. For 45 minutes or until potatoes are fork tender and garlic is brown but not burned. Once the garlic has cooled slightly.

Creamy Sweet Potato and Rosemary Soup

Stir in flour. Cook for 5 minutes more on medium heat, stirring often to prevent burning. To the pot, add the cooked potatoes, water, chicken base, kosher salt, rosemary, pepper and ground bay leaves. Blend with a hand blender until smooth. Add the heavy cream and half-and-half. Bring soup to 200 degrees. Simmer for 10 minutes.

Roasted Sweet Potato and Rosemary Soup Food Thinkers

Heat the oil in a pot over medium high heat. Add the finely chopped onion and ½ teaspoon sea salt. Saute until tender, translucent, and beginning to leave brown flecks on the pan, 4-5 minutes, stirring frequently. Add the minced garlic and cook for 10 to 15 seconds, just until fragrant, stirring constantly.

Leek Sweet Potato and Rosemary Soup Neils Healthy Meals Recipe

Instructions. In a large soup kettle, heat olive oil. Once hot, add onions and celery. Saute over medium heat until soft, about 10 minutes. Once soft, add potatoes, garlic, and chicken stock. Raise to medium-high temperature and bring to a boil. Cook until the potatoes are soft, 10-15 minutes.

Barefeet In The Kitchen Rosemary and Thyme Potato Soup In The CrockPot

Step 3: In the same frying pan cook 2-3 of the cut potatoes until they reach a crispy golden brown. Add to crockpot along with uncooked potatoes. Add broth to crockpot and cook on high for 3-4 hours. Frying a few of the cut potatoes adds another additional layer of flavor. Step 4:

Creamy Sweet Potato Soup

Instructions. Spray the bottom of a large saucepan about 5 times with the cooking spray. Turn the heat on high and when the oil begins to bubble turn the heat down to a medium temperature. Sauté the leeks and garlic for 2 to 3 minutes stirring constantly to ensure they do not burn.

Creamy Sweet Potato and Rosemary Soup

Instructions. Add stock and potatoes to a large pot. Bring to a boil, then simmer until potatoes are cooked, about 10-12 minutes. Add herbs and season with salt and pepper. Puree soup, either in a blender in batches (be careful, it's hot) or with an immersion blender (my choice). Blend to your preferred consistency.

Sweet Potato and Rosemary Soup (Dairy Free) Savvy Naturalista

Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 10 minutes. Using an immersion blender or traditional blender, puree (adding fresh rosemary)until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop.

Creamy Sweet Potato and Rosemary Soup

Turn the crock-pot onto HIGH or LOW and place the potatoes, onion, garlic, spices and stock in the pot. Stir to combine and cover with a lid. On HIGH, it should take between 3-4 hours for the potatoes to soften, on LOW, it should take from 8-10 hours.

APPLE A DAY Meatless MondayPotato Rosemary Soup

1/2 Large Chopped Onion (I used sweet) 2 Pounds White Button Mushrooms. 1/2 Tablespoon Finely Chopped Fresh Rosemary Leaves. 3 Medium Sized Potatoes (I used Yukon Gold from Maine) 3 Meduim Sized Carrots. 1 Cup Wheat Berries, Farro or Barley (I used Farro) 5 Bay Leaves. 3 Quarts Vegetable Stock.

Leek Sweet Potato and Rosemary Soup Neils Healthy Meals Recipe

6 Add the potatoes and bay leaf, then cook, partially covered, until the potatoes are fork-tender, about 20 minutes. 7 Turn the heat down to low, remove the bay leaf, and stir in the cream and cheese. 8 Taste for seasoning, then adjust with more salt and pepper as needed. Serve with fresh herbs on top.

Rosemary Potato Leek Soup Nutriholist

STEP THREE. Add the butter, broth, reserved potato water, nutritional yeast, salt and pepper, and the garlic and rosemary to the potatoes and bring to a boil. Reduce to simmer and cook for 10 minutes. STEP FOUR. Puree the potatoes with an immersion blender, or transfer by small batches to a blender to puree. Serve hot.

Leek Sweet Potato and Rosemary Soup Neils Healthy Meals

Add 2 cups water and 1 cup dairy-free milk. Stir in the paprika and soy sauce, if using. Bring the soup to a rolling boil. Cover, lower heat to a simmer and cook 10 minutes until the potatoes are fork-tender. Continue to cook 10 minutes more. Use an immersion blender or a potato masher to mash some of the potatoes.

Sweet Potato and Rosemary Soup (Dairy Free) Savvy Naturalista

Instructions. Heat olive oil over medium heat in a large soup pot or dutch oven. Add celery, carrots, and onion to pot and saute until softened, about 10 minutes. Stir salt, garlic, and rosemary into vegetables; cook, stirring constantly, until fragrant (about 30 seconds). Mix flour into pot and stir until vegetables are coated.