Sweet Potatoes.
So nutritious and delicious. Something you can eat without anything added to it, totally amazing on their own.
Sweet potatoes were just calling my name at the store and I have been wanting to try them in a soup with sweet peas. So, naturally I decided to make my own soup up and this time it turned out well.
Eliza's Sweet Potato Soup
4 Medium sweet potatoes, peeled and cubed
2 Medium zucchini sliced
2 Large Carrots sliced
2 chicken breast, cooked and shredded (cook how you like, I bake in the oven covered with foil for 30 min at 350)
a few sprigs of fresh thyme
1 bay leaf
Enough chicken stock to just cover veggies. (If you don't make your own, I use "Kitchen Basics, UNSALTED")
Frozen Sweet peas
I make sure to cut all the veggies into bite size pieces and pop them in the crock-pot on high for 6 hours, or simmer on the stove covered for 1 hour. I tried the stove this time because I ran out of time.
Add the frozen peas in the last few minutes (5 or so), just enough so they thaw and warm up. Otherwise they turn all yucky green and keep their beautiful color for best presentation (or so I think...I didn't do that this time)
Serve with Cornbread smothered in honey!
It was delicious if you like soup and sweet potatoes.
2 comments:
That sounds great! I wonder if you could just make that in the crock pot? I will try it sometime.
I'm so glad to have found your blog through mine!! This sounds delicious! I might try to make it this weekend. :))
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