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Quick Sweet Potato Bisque Recipe

Recipe by: MEESHJODE

"This is a great way to use sweet potatoes and other staples you have laying around. Cooking for a Crohn's husband, we're always trying to find ways to cook vegetables down so he can still enjoy them. If necessary, thin with additional milk. Serve hot with a sprinkling of pepitas, if desired."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook20 m
  • Ready In40 m
  • 1Combine milk, sweet potatoes, apples, onion, carrots, celery, garlic, salt, nutmeg, cayenne pepper, and peppercorns in a large pot; bring to a boil. Reduce heat to low, cover pot, and simmer, stirring occasionally, until potatoes are soft, 20 to 30 minutes.
  • 2Pour soup into a food processor or blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Ingredients
  • 12 servings
  • 240 cals
  • 6 cups skim milk
  • 5 large sweet potatoes, peeled and chopped
  • 3 apples - peeled, cored, and chopped
  • 1 large onion, sliced
  • 3 carrots, chopped
  • 3 stalks celery, chopped
  • 6 cloves garlic, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cayenne pepper
  • 8 black peppercorns
Nutrition

Amount per serving ( 5 total)

  • Calories:
    240
    12%
  • Fat:
    0.4
    < 1%
  • Carbs:
    52.9
    17%
  • Protein:
    7.7
    15%
  • Cholesterol:
    2
    < 1%

Based on a 2,000 calorie diet

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