Here's an autumn soup you can make on Sunday and enjoy all week.
We've left out the high-fat milk and made the soup lighter and more colorful by adding vegetables. This soup pairs beautifully with our Tarragon Roasted Asparagus; just add on your favorite entree. If you make this soup ahead of time, refrigerate or freeze in a Ziploc® Brand container. If frozen, thaw in refrigerator before reheating. If you like this soup, try our Roasted Butternut Squash & Apple Bisque.
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Spray your soup pot with nonstick cooking spray and place over high heat.
When pan is hot, add the onions, celery and carrots and cook for 3 minutes. Stir occasionally.
Add the rest of the ingredients, except for the salt and pepper. Stir and bring to a boil.
Boil soup for 5-6 minutes until the sweet potatoes are just tender. Stir frequently.
Season with salt and pepper to taste and cool before refrigerating. It will stay fresh up to 3 days and taste better each day. Reheat before serving. Or, let cool first before storing in a Ziploc® Brand container and place in your freezer; it can stay frozen for up to two weeks. If frozen, thaw in refrigerator before reheating.
If you like things a little spicy, a small pinch of cayenne or red pepper flakes is a nice addition to this soup. Add during Step 5.
about1 1/2 cups