Monday

December 11th, 2017

The Kosher Gourmet

This bisque can be made spicy or sweet --- either way is amazingly delish

 Alicia Ross

By Alicia Ross

Published Oct. 16, 2015

This bisque can be made spicy or sweet --- either way is amazingly delish

I am a sweet potato fanatic. There's no other way to describe my fondness for the soft orange orb. So it's understandable why this easy and healthy preparation of my favorite fall vegetable is quickly becoming my go-to soup.

Today's recipe for Simple Sweet Potato Bisque is written as a vegan dish, but it's just as delicious with traditional ingredients. You will find a list of substitutions alongside the vegan ingredients.

Your final spice is also flexible. I love the heat from sriracha and the texture and deep flavor the sauteed peanuts bring. But, even plain, this bisque is delicious.

If you want to go sweet, then stir in cinnamon and maple syrup. Cumin, cayenne pepper, brown sugar, butter and even baby marshmallows can be used. You can get as creative with ingredients as you want.

Serve as a soup course for a dinner party or with a yummy grilled sandwich for a warm family dinner. Anyway you make it, I hope you enjoy!

Suggested Menu

Simple Sweet Potato Bisque

Grilled sandwich of choice

Red grape clusters

SIMPLE SWEET POTATO BISQUE

PREP: Start to finish, less than 40 minutes

YIELDS: serves 6 to 8

  • 1 tablespoon coconut oil (or oil of choice)
  • 1 cup coarsely chopped onion
  • 3 cloves garlic, minced (or 3 teaspoons already minced garlic)
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1/2 teaspoon salt
  • 4 cups low-sodium vegetable broth (or chicken broth)
  • 1 cup plain almond milk (or whole milk)
  • Black pepper to taste
  • Sriracha sauce to taste, optional
  • Sauteed (raw) peanuts, chopped (optional)

Heat the oil in a large soup pot or Dutch oven over medium. Add onion, garlic, sweet potatoes and salt. Cook until onion and potatoes are mostly tender. Add broth; stir, increase heat to medium-high and cover to cook at a slow boil for about 20 minutes or until potatoes are very soft.

When the potatoes are very tender, use an immersion blender or divide the soup into manageable batches and use a regular blender to completely puree the soup. Stir in the milk when soup is smooth and over low heat (if any). Do not allow the soup to boil once the milk is added. Ladle into bowls and top with drops of sriracha and sauteed peanuts, if desired.

Approximate values per vegan serving (of 8 total) without optional ingredients: 118 calories, 2 g fat (1.5 g saturated), no cholesterol, 1 g protein, 24 g carbohydrates, 3 g dietary fiber, 351 mg sodium.

Approximate values per traditional serving without optional ingredients: 137 calories, 3 g fat (1 g saturated), 3 mg cholesterol, 4 g protein, 25 g carbohydrates, 3 g dietary fiber, 202 mg sodium.

Comment by clicking here.

Alicia Ross is is the co-author of "Desperation Dinners!" (Workman, 1997), "Desperation Entertaining!" (Workman, 2002) and "Cheap. Fast. Good!" (Workman, 2006).

Columnists

Toons

Lifestyles