Tuesday, September 10, 2013

Sweet Potato, Corn and Jalapeno Bisque

From: Here

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 sweet potatoes, peeled and cut into 1-inch cubes
  • 4 cups vegetable broth
  • 1 jalapeno, seeded and minced
  • 4 ears corn
  • 1/2 tbsp salt
  • 1/4 tsp black pepper
  • pinch of ground cinnamon
Heat the oil in a large soup pot over medium heat. Add the onions and garlic and saute until tender, about 3 minutes. Add in the sweet potatoes and vegetable broth. Bring to a boil.

Reduce heat and simmer for 10 minutes, or until potatoes are soft. Remove from the heat and puree using an immersion blender. 

Stir the jalapeno, corn kernels, salt, cayenne, black pepper, and cinnamon into the soup. Simmer until heated through.

Thumbs up! Sweet and spicy? Yes, please! Bring it on! I had sweet potatoes sprouting in the pantry and jalapenos coming up in the garden, so I decided to make this for lunch. I absolutely love this combination of flavors. If you want it to be really spicy you don't have to seed the jalapenos. I did,and there is a zing of surprise every couple of bites, which I like. This is also a really simple recipe. So it definitely is highly recommended by me for you to try! 

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