Brazilian Sweet Potato Soup
by: ffadmin

Makes 4 servings

Brazilian Sweet Potato Soup
Recipe type: Soup
  • 4 cups no-salt-added chicken or beef broth (use less if you want a thicker soup)
  • 1 pound medium sweet potatoes, peeled and sliced
  • ¼ cup no-salt-added chicken or beef broth (additional)
  • 1 onion, minced
  • 4 tomatoes, peeled, seeded and chopped
  • ¼ cup chopped cilantro, chopped (optional)
  1. In a 2-quart pot, heat broth to boiling.
  2. Cook sweet potatoes in broth until tender, about 20 minutes.
  3. Drain; reserving the broth.
  4. In a medium sauté pan, heat the remaining ¼ cup broth over medium-high setting until bubbly.
  5. Sauté onion until soft, about 5 minutes.
  6. Stir in tomatoes and cook another 5 minutes.
  7. In a blender, place onion mixture and sweet potatoes, adding just enough of reserved broth to puree.
  8. Return potato mixture and remaining broth to stockpot.
  9. Reheat gently, uncovered over medium-low heat until hot.
  10. Garnish with chopped cilantro. (optional)

Store, covered in the refrigerator up to 3 days.

Make your own no-salt-added Chicken Broth or Beef Broth using our recipes!

Submitted by: Darby, (darby) Forum Member (10-27-04)

Darby’s Notes: “I made this soup tonight and it’s delicious. I adapted a recipe I found in the Chicago Tribune, making some changes to make it Fat Flush Friendly.”

This recipe is approved for Phase 2 and 3.
Remember to include ingredients when calculating daily intake allowances.

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