Sweet Potato and Parsnip Soup

 

Happy Valentine's Day!

What says I love you more than serving a dinner that is very healthy!

I found this recipe on the What's Cookin site. The only change I made was instead of adding the onions with the other vegetables at the end I sauteed them then added the sweet potatoes and seasonings to the pan. The seasoning mix was interesting. A lot of ingredients that I don't usually use at dinner. Both Chris and I enjoyed the flavors.

Ingredients:

2 lbs peeled, baked sweet potatoes
2 tbsp unsalted butter
2 tbsp garlic, finely chopped
6 cups chicken stock or broth, low sodium
1 cup onion, chopped small
2 cup spinach leaves, cut into small pieces
2 cup peeled parsnips cut into ½” pieces
4 cup Swiss chard leaves cut into 1” pieces
3 jalapenos, seeded and minced

Seasoning Mix:

1 tsp salt
1 ½ tsp paprika
1 tsp dill weed
½ tsp onion powder
¾ tsp black pepper
¾ tsp ground sage
½ tsp cinnamon
½ tsp garlic powder
½ tsp ground nutmeg
½ tsp white pepper


Combine seasoning mix in a small bowl. Bake sweet potatoes. Process the sweet potatoes in a food processor until smooth. Place the butter in a heavy 5-qt pot over high heat. Melt and add sweet potatoes, garlic and seasonings. Cook over medium heat for 6 minutes. Add 4 cups of stock. Stir to make sure nothing sticks for another 6 minutes. Add 2 more cups of stock and cook until boiling, about 8 minutes. Add onion, spinach, parsnips, chard and jalapenos. Stir and cover. Simmer for another 20 minutes. Add more stock if needed. Serves 6.

Happy Valentine's Day!