Very Simple Sweet Potato Cream Soup
Servings: 4 servings
Print RecipeHere’s one cream soup tastes as good as it looks, it’s very easy to make and can be a simple and healthy alternative to regular soup. It’s one of those “wow! super delicious” soups!
Equipment
- Cooking Pot
- Blender
Ingredients
- 3 white potatoes (remove skin, cut into cubes)
- 2 small sweet potatoes (remove skin, cut into cubes)
- 1 leg fennel (chopped)
- 1 stick celery (chopped)
- 1 cup green peas (optional)
- 1 tsp Himalayan salt
- dried basil (to taste)
- black pepper (to taste)
- 1 tbsp raw butter (lightly salted)
Instructions
- In a cooking pot, add sweet potatoes, white potatoes, green peas, celery and fennel.
- Cover with water, bring to a boil and cook for a few minutes, until the white potatoes become soft enough.
- Transfer excess water into a separate bowl and let the cooked ingredients cool down a bit.
- Add cooked veggies into the blender. Add butter, together with salt and spices.
- Blend until you obtain a creamy consistency. Consider adding a bit of water if your blender has a hard time pureeing the ingredients. A bit more butter could also help with reaching that perfect creamy texture.
- Once done, pour into a plate or a bowl, and decorate with a bit of green peas and black pepper. Serve hot or at room temp. Enjoy!
Notes
Looking to make this recipe vegan? Instead of butter use 1/2 small avocado or 1/2 of coconut cream (or coconut milk), or even 2-3 tbsp extra virgin coconut oil.
If you plan on using avocado or coconut instead of butter, consider using a bit more salt overall. Note that in my recipe I’m using lightly salted butter.
Feeling adventurous? Replace the white potatoes with sweet potatoes for an extra boast of beta-carotene (A vitamins founds in yellow vegetables like carrots and sweet potatoes).