As I type this, we’re expecting weather in the teens — that’s cold for NC! A creamy hot soup is exactly what a body needs.
Sweet Potato White Bean Bisque
Creamy, no-oil, flavorful soup
Servings: 4
Equipment
- blender immersion blender will work fine
Ingredients
- 2 cloves garlic minced
- ½ onion diced
- 2 medium-large sweet potatoes peeled, cubed
- 1 ½ cups cannellini beans or one 14-oz can
- 4 cups vegetable broth
- 1 tsp black pepper
- ½ tsp cayenne pepper
- 1 tsp salt or to taste
- 2 Tbs pepitas Sunflower seeds for topping
- 2 Tbs yogurt plant-based for topping
Instructions
- Sauté the minced garlic and onion until the onions turn translucent. Add a bit of broth if they start to stick.
- Add the sweet potatoes and beans and veggie broth.
- Bring to a boil, then reduce it to a simmer and cook until the potatoes are tender, 10 – 20 minutes.
- Remove from the heat and stir in the salt, pepper, and cayenne.
- Optional: Take out one cup of soup, that will not be blended, to keep a little texture to the soup.
- With an immersion blender, puree the soup until silky smooth. If you do not have one, allow it to cool until you can transfer it to a blender to blend.
- Add back in the chunky cup that you kept out previously, optionally.
- Serve the bisque garnished with the pepitas and a drizzle of yogurt.
Notes
This is the perfect soup for winter weather.