Sweet Potato Soup With Low Sodium

“Entered for safe-keeping. This is from Donald Gazzinaga's "The No-Salt, Lowest Sodium Light Meals Cookbook", and uses 2 other recipes by Don Gazzinaga to keep the sodium to a minimum: Vegetable Stock With Low Sodium #334800 or Maureen's Chicken Broth With Very Low Sodium #335057 which uses Don's Flavor Enhancer With Very Low Sodium #334780.”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium soup pot or stockpot, boil the sweet potatoes in their jackets about 3 minutes or until tender. Drain and remove jackets. Return potatoes to stockpot.
  2. Meanwhile, saute the onion, garlic, and red bell pepper on medium heat in 2 teaspoons of olive oil until translucent. Sprinkle with the white pepper and cook an additional minute. Add onion mixture to the sweet potatoes.
  3. Add the spices and stir thoroughly.
  4. Using a handheld mixer or a blender or a food processor, blend the mixture until smooth while adding the milk.
  5. Add the broth/stock and the maple syrup.
  6. Heat gently until the soup is warm. Stir frequently and do not allow to boil.
  7. Serve hot. Garnish each serving with sliced red bell peppers or parsley sprigs.

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