Take a break from baking, roasting, or mashing sweet potatoes, and cook them up into this luxurious, cream-free “creamy” soup. This recipe can easily be doubled and is low in fat, high in fiber and nutrient packed.
Ingredients * 1 onion cut into quarters * 2 carrots cut in half * 1 tomato cut into quarters * 1 large sweet potato cut into chunks * 2 chicken fillets * 1 Cup of baby spinach leaves * 1-2 teaspoons Himalayan salt * Freshly ground black pepper * 2 cloves garlic, sliced * 6 cups of water mixed with vegetable stock
Directions * Bring to boil, chicken fillet, sweet potato, carrots, tomato and onion with the water and vegetable stock for about 25 mins. * From the boiling water take one carrot and slice up. 2 chunks of sweet potato and chop up. Shred the chicken fillets. Set aside. * Using a blender or food processor, purée mixture the rest of the ingredients. * Return the chopped sweet potato,sliced carrot and chopped chicken to the blended mixture. Season to taste with salt and pepper. * Add in baby spinach leaves and stir through. * Add garlic and cook 2 more minutes, until fragrant. * Reduce heat and simmer for 20 minutes.
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