How To Make Sweet Potato & Rosemary Soup with Garlic Toasts
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Serves:
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 sprigs of fresh rosemary
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper, to taste
- 4 slices of crusty bread
- 2 tablespoons olive oil
- 2 cloves of garlic, halved
Instructions
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Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until fragrant and onion is translucent.
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Add diced sweet potatoes and rosemary sprigs to the pot. Cook for 5 minutes, stirring occasionally.
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Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until sweet potatoes are tender.
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Remove rosemary sprigs from the pot and discard. Use an immersion blender or transfer the soup to a blender to puree until smooth.
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Return the soup to the pot and stir in coconut milk. Season with salt and pepper to taste. Simmer for an additional 5 minutes.
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While the soup is simmering, prepare the garlic toasts. Preheat the oven to 375°F (190°C). Place slices of crusty bread on a baking sheet and brush with olive oil. Rub the halved garlic cloves over the bread. Bake for about 10 minutes or until golden and crispy.
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Serve the sweet potato soup hot with the garlic toasts on the side.
Nutrition
- Calories : 256kcal
- Total Fat : 13g
- Saturated Fat : 8g
- Cholesterol : 0mg
- Sodium : 961mg
- Total Carbohydrates : 33g
- Dietary Fiber : 5g
- Sugar : 9g
- Protein : 4g
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