This recipe is inspired by a recent visit to my local organic farmers market in upstate New York.
Farmers markets not only provide me with unlimited inspiration but also help me narrow down my choices of what to make (because of the seasonal produce). The local organic farmers market in my hometown in upstate New York is a health food haven of mine where I buy fresh produce and the best sandwiches known to man! As I was scanning over their selections, the beautifully brown sweet potatoes caught my eye. I was sold! Sweet potatoes are a favorite of mine! Then I noticed the mushrooms that are grown organically on the farm, and my recipe was complete! A creamy sweet potato soup with sautéed mushrooms to resemble the saltiness of bacon. I picked up some fresh kale as well, to have on the side. I mean who can pass on buying fresh local kale…That said I could have walked out with the entire store! Fresh food makes me so happy and gets me excited!
This is a great recipe to make a large amount of, freeze and save for a day when you don’t have time to cook. It can be challenging to come up with new recipes, and when you get home from work, that’s sometimes the last thing you want to think of. Making a good amount of soups, stews, lasagnas, or other recipes and freezing them to be eaten at another time is a great idea. You won’t have to resort to spending money on ordering take-out or fast food, and have something that you’ve made yourself ready to go! Also, when you freeze your freshly home cooked meals, you don’t sacrifice or lose any nutrients!
This soup is rich, creamy, and sweet, and the mushrooms add a nice bite and saltiness to the dish. It’s a great heartwarming meal to get you ready for fall!
Yields 6-8 generous servings
- 4 TBSP butter or olive oil
- 3 large sweet potatoes (roasted)
- 1 medium onion (diced)
- 3 cloves
- 1 TBSP cumin
- 1 QT vegetable broth (I like to use Imagine Food’s Brand)
- Salt and pepper to taste
- 8 oz pack Baby Bella mushrooms (roughly diced)
- 2 TBSP olive oil
- Salt and pepper to taste
- Roast sweet potatoes.
- Melt butter in saucepan and add in onion. Cook until onion is translucent.
- Meanwhile, in another pan, begin to cook the mushrooms in olive oil and a generous amount of salt and pepper. Cook on low-medium heat for about 20 minutes, stirring consistently.
- Add in roasted sweet potatoes, cumin, vegetable broth, and salt and pepper in to the soup mixture.
- Puree the soup mixture with a hand blender. Add more water to the soup if the consistency is too thick. I usually need about a cup or two more of water.
6. Add the cloves to the soup mixture.
- Allow soup to cook on low heat and simmer for about 20 more minutes. Take out the cloves before serving.
- Serve sweet potato soup with the mushroom “bacon” mixture on top. I also served my soup with a side of massaged kale and avocado salad. Enjoy!