Sweet Potato Bisque Recipe

sweet potato bisque recipe

This rich-hued root-vegetable soup is smooth and off the charts when it comes to your daily vitamin A intake.

Works best with:

 


Overview


Total time:  02 M 

Servings:  6

Calories:  110


Ingredients

  • 3 cups chicken broth
  • 1/4 tsp. dried oregano
  • 1 clove garlic roughly chopped
  • 1/8 tsp. ground black pepper
  • 1/4 tsp. ground cumin
  • 1 cup low-fat milk
  • 1 tbsp. olive oil
  • 1 medium onion roughly chopped
  • 2 medium sweet potatoes cooked and skin removed

Nutritional Information

  • Serving Size: 1 cup
  • Fat: 3g
  • Saturated Fat: 1g
  • Cholesterol: 2mg
  • Sodium: 415mg
  • Carbohydrates: 15g
  • Fiber: 1g
  • Sugar: 5g
  • Protein: 4g

Instructions

  1. Add oil to skillet, and cook onion and garlic over medium heat until tender. 
  2. Add onion, garlic, sweet potatoes, broth, milk, oregano, cumin, and black pepper to WildSide+ jar.
  3. Secure lid and select "Soup."



22 comments


  • tanner

    The recipe came out with an incredibly watery consistency after blending on one soup cycle. I had to add another potato and some more spices as well as salt, I was using low sodium broth, but it definitely lacked seasoning.


  • Patty Rogers George

    I had to use the soup cycle 3 times, before it was hot enough, is this normal? I tried it twice once with cooked cold sweet potatoes, then the next time I tried it with very hot sweet potatoes
    any suggestions?


  • HFish

    I’ve always had to run my soup cycle at least 2 times depending on if I use any hot ingredients or not.


  • Anita

    Delicious! Subbed smoked paprika instead of oregano to give it a little more smokier flavor with the cumin.


  • lola

    Too oregano-y. I think I would like it better with more pepper, less oregano and less cumin.


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