Sweet Potato, Apple & Sage Soup with Maple Cream Drizzle
I have been wanting to make this soup for a while, but it was just too hot outside. Normally we like soup all year long, but I think we were getting mad at the heat and boycotting wintery foods for the last few weeks. Then our stove broke just as I bought all the ingredients for the recipe and the soup was seriously put on hold. I was pretty bummed because it was just starting to FINALLY become cold outside.
Well, we got our wish and somehow over 24 hours, the high temperature went from 90 degrees to 72 degrees. YAY for California sweater weather and this sweet potato, apple and sage soup!
This is an adaptation from a recipe I saw on a TV show a couple years ago. I quickly jotted the ingredients down and whipped it up the following day. I wish I could remember what show I was watching, but I think it was an ABC show... I do love me some Rachael Ray and The Chew! (If I can find out what show, I will post the link)
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INGREDIENTS
6 sweet potatoes / yams
2 green apples (peeled & cored)
3 TB of fresh sage (finely chopped)
2 yellow onions diced
5 - 6 cups broth (vegetable or chicken)
1/2 tsp cinnamon
1/2 tsp nutmeg
sea salt & white pepper to taste
extra virgin olive oil
Maple Cream Drizzle Ingredients
3 TB cashew cream
1 TB pure maple syrup
For Whole 30, omit maple cream drizzle.
Directions:
Preheat oven to 350 degrees.
Wash & peel the sweet potatoes and cut into 2 - 3 inch pieces. You should only have to cut your sweet potato into 3 to 4 pieces, really. Drizzle with olive oil and bake for about 30 minutes.
Chop yellow onions, peel and core green apples and chop sage. Pour about 2-3 TB olive oil in a large skillet. On medium to medium high heat, sautee the onions, apples and sage until onions are translucent and apples are soft (not mushy).
Once ready, set aside until sweet potatoes are done. In a large soup pot or mixing bowl, pour 5-6 cups of broth (we use chicken, but you could use vegetable. For a thicker soup, start with 4 cups and add broth as you go along), the onion mixture and roasted sweet potaotes. Also, add in your Good Karma Flax Milk, cinnamon and nutmeg.
I prefer to puree soup in my vitamix rather than with a handheld immersion belnder so I simply use a ladel, large measuring cup or large scoop of some kind to scoop the mixture into the blender and blend on high for about 30 seconds until soup is smooth.
Do this until all of the soup has been blended. You will need a second soup pot or large mixing bowl to put the blended soup in - it sounds like a pain in the butt, but it's really not.... and the soup is so tasty!
Once the soup has been fully blended and is in a large soup pot, turn the stove on medium heat. Taste and add white pepper (regular pepper is fine, too) and sea salt to taste.
Serve soup hot (or, seriously, my dad would eat this soup cold) and drizzle maple cream on top with a sprinkle of cinnamon and enjoy!
For maple cream drizzle, take 3 tablespoons of cashew cream - recipe here (vegan sour cream - I promise cashew cream only takes minutes to make) and 1 tablespoon of pure maple syrup and mix in a bowl with a spoon until combind. Add more maple syrup if you deisre a sweeter drizzle and more cashew cream if you prefer less of a sweeter drizzle - it's totally a preference thing.
