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1 onion, chopped
1 large sweet potato, peeled and diced
1 red pepper, chopped
sugar, to taste
chicken soup mix, to taste
oil, for sautéing
water, as needed
Sauté the onion: In a pot, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for three to four minutes until it becomes soft and translucent.
Cook the vegetables: Add the diced sweet potato and chopped pepper to the pot. Stir well to combine, and cook for an additional five minutes.
Add the seasoning: Sprinkle in the chicken soup mix to taste (you can start with about a teaspoon and adjust later). Add sugar to taste, depending on how sweet you’d like your soup to be. Stir everything together.
Simmer: Pour in enough water to cover the vegetables (about four to five cups) and bring to a boil. Once boiling, reduce the heat and let the soup simmer for 40 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
Blend: For a creamy texture, use an immersion blender directly in the pot to blend the soup until smooth.
Taste and adjust: Taste the soup and adjust seasoning as needed. Add more sugar or chicken soup mix if necessary.
Serve: Ladle the soup into bowls and serve hot, garnished with a sprinkle of fresh herbs or a dollop of cream if desired. Enjoy your warm, comforting Sweet Potato and Pepper Soup!
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