This healthy and hearty sweet potato and sage soup brings warmth and comfort to any cold day.
Ingredients
- 3 slices La Brea Bakery Italian Round Loaf
- Extra virgin olive oil, as needed
- ¼ cup crumbled blue cheese
- ½ cup chopped parsley
- 4 large sweet potatoes, cut in half
- 2 tablespoons butter
- 1 cup yellow onion, finely diced
- ½ cup celery, finely diced
- 3 garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon ginger
- 1 teaspoon cumin
- 1 Tablespoon sage leaves, chopped
- 3 cups chicken stock
- 1 14-ounce can coconut milk
- Salt and freshly ground black pepper, to taste
Preparation
- Heat oven to 400°F. Tear bread slices into 2-inch cubes and place on a baking sheet. Spray with olive oil and toast in the oven until golden brown, about 5 minutes. Transfer to a bowl. Add the blue cheese and parsley and toss until bread is evenly covered.
- To roast the sweet potatoes, line a baking sheet with parchment paper and toss potato halves with oil. Place on the baking sheet and roast for 30 minutes at 400°F. When cool, discard peels, transfer to a bowl, and mash.
- While potatoes are roasting, heat a large stock pan over medium. Add butter and allow to melt. Add diced onion and celery; cook, stirring occasionally, for 5 minutes. Grate garlic cloves into pan. Sprinkle in the herbs and spices. Continue cooking for 1 minute.
- Stir in stock and coconut milk. Bring to a low simmer. Whisk in mashed potatoes until combined, adding salt and pepper to taste. For a smoother consistency, carefully transfer to a food processor or blender.
- Ladle soup into a bowl and top with blue cheese croutons. Serve hot.
