This sweet potato soup is so versatile. You can add any leftovers to the base and make a delicious and healthy meal. Add spinach, leftover rice, tomatoes, and any other leftover sauteed vegetable.

Yields1 Serving
 1 quart of boiling water
 1 teaspoon of salt
 1 sweet potato, baked
 1 carrot, diced
 1/2 squash sliced into bite size pieces
 1/3 bunch of cilantro or parsley, chopped
 1 egg, beaten
1

Skin the baked sweet potato and add to the boiling water. Let cook for 2 minutes.

2

Add carrots, squash, salt, and mushroom seasoning. Allow to boil for 5 minutes.
Lower to a simmer.

3

Drizzle the beaten egg into the soup.

4

Add cilantro and let cook another minute.
Adjust salt for taste.

CategoryCooking Method

Ingredients

 1 quart of boiling water
 1 teaspoon of salt
 1 sweet potato, baked
 1 carrot, diced
 1/2 squash sliced into bite size pieces
 1/3 bunch of cilantro or parsley, chopped
 1 egg, beaten

Directions

1

Skin the baked sweet potato and add to the boiling water. Let cook for 2 minutes.

2

Add carrots, squash, salt, and mushroom seasoning. Allow to boil for 5 minutes.
Lower to a simmer.

3

Drizzle the beaten egg into the soup.

4

Add cilantro and let cook another minute.
Adjust salt for taste.

SWEET POTATO GARDEN SOUP

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