Simple Sweet Potato Soup by Christina Zakhem
If you’re into sweet soups, this one is for you!
1 large sweet potato, roasted with skin on
1.5 to 2 cups chicken broth or vegetable broth
pinch sea salt and pepper
pinch ceylon cinnamon
1 1/2 tablespoons hemp seeds
1 tablespoon of cashew
*water or extra broth to thin to desired consistency
Roast the sweet potato at 200° C for 45 minutes.
When cool enough to touch, peel the skin.
Add the roasted potato and broth with seasoning to the blender.
Blend then add to a small pot on the stove top at medium heat.
Boil and serve with hemp & cashew on top
Christina is a Holistic Health and Nutrition Coach as well as a Culinary Wellness Professional. Her approach to health embodies different aspects of life that impact ones health with an emphasis on bio-individual needs. Check out her full profile including her health tips and recipes on Mint Basil Market