Sweet Potato Soup with Jalapeño Corn Salsa
A spoonful of flavourful salsa adds zip to this sweet potato soup from the Make-Ahead Fall Feast menu in the November 2004 issue of Canadian Living Magazine.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 184 |
| pro | 6 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 33 g |
| fibre | 3 g |
| chol | 2 mg |
| sodium | 560 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 7% |
| vit A | 172% |
| vit C | 37% |
| folate | 11% |
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1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1/4 tsp (1 mL) each salt and pepper
3 sweet potatoes, peeled and cubed (2 lb/1 kg)
4 cups (1 L) chicken stock
Topping:
1 cup (250 mL) thawed corn kernels
1/4 cup (50 mL) minced red or green onion
2 tbsp (25 mL) minced fresh coriander
1 tbsp (15 mL) minced jalapeño pepper
1-1/2 tsp (7 mL) lime or lemon juice
1/4 tsp (1 mL) salt
1/2 cup (125 mL) light sour cream
Preparation:
In large saucepan, heat oil over medium heat; fry onion, garlic, salt and pepper until softened, about 3 minutes.
Add sweet potatoes and stock; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes.
In batches in blender, purée soup until smooth. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days or freeze for up to 2 weeks.) Return to clean saucepan; heat through.
Topping: In small bowl, combine corn, onion, coriander, jalapeño pepper, lime juice and salt. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Ladle soup into warmed bowls. Top each with spoonful of sour cream; spoon salsa over and beside sour cream.
Source
Canadian Living Magazine: November 2004
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