Sweet Potato Soup with Apples and Sage
A delicious soup utilizing fall favorites like sweet potatoes & parsnips.
A delicious soup utilizing fall favorites like sweet potatoes & parsnips.
Heat a large stock pot with olive oil and sauté your leeks once the pot is hot. Cook them for about 4-5 minutes over medium heat or until they are translucent. Add in the garlic and stir for 1 minute. Toss in the sweet potatoes, parsnips, and apples and season them with salt and pepper to taste. Continue to cook the veggies over medium heat for about 8-10 minutes. Stir in the sage. Cook for another 2-3 minutes. Add in your stock or water and bring it to a boil. Simmer for 10-12 minutes. Transfer the soup in batches to a blender or food processor or use an immersion blender directly in the pot to puree the veggies into soup. Bring the soup back to the pot and reheat over a low flame. Stir in the cream and add more in for a thicker, creamier soup. Serve with warm baguette slices.