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]
Skin the baked sweet potato and add to the boiling water. Let cook for 2 minutes.
Add carrots, squash, salt, and mushroom seasoning. Allow to boil for 5 minutes.
Lower to a simmer.
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.
Drizzle the beaten egg into the soup.
Add cilantro and let cook another minute.
Adjust salt for taste.
Ingredients
Directions
Skin the baked sweet potato and add to the boiling water. Let cook for 2 minutes.
Add carrots, squash, salt, and mushroom seasoning. Allow to boil for 5 minutes.
Lower to a simmer.
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.
Drizzle the beaten egg into the soup.
Add cilantro and let cook another minute.
Adjust salt for taste.
