SWEET POTATO GARDEN SOUP
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.
[cooked-sharing]
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 teaspoon of oil
3 thin slices of ginger
1 egg, beaten
1/3 bunch of cilantro or parsley, chopped
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
Add the oil to a wok pan. When the oil is hot, add the ginger strips. Toss for a few seconds, then add the ginger and oil to the soup.
4
Drizzle the beaten egg into the soup.
5
Add cilantro and let cook another minute.
Adjust salt for taste.
CategorySoups
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 teaspoon of oil
3 thin slices of ginger
1 egg, beaten
1/3 bunch of cilantro or parsley, chopped
