Sweet Potato & Noodle Soup

Sweet Potato & Noodle Soup

Sweet Potato & Noodle Soup

This recipe is a great way to use up leftover vegetables.

Ingredients
sweet potatoes (3 large potatoes)
onion (1 medium or half a large onion)
garlic (1 or 2 cloves)
celery (4 or 5 stalks)
carrots (3 large or 5 small)
water (enough to cover vegetables plus about a cup extra)
noodles (I use Country Pantry – Homemade Style Egg Noodles. You want a thicker noodle, so regular egg noodles won’t work well and will be mushy.)
basil
oregano
sage
salt
pepper
butter
cinnamon

cream

Peel carrots and potatoes. Slice into even sized pieces. Slice celery. Chop onion and finely mince garlic. In a small sauce pan melt butter, and add onion and garlic. Season with a dash of salt and pepper and cook until onions are translucent, and you get some browning on the bottom of the pan. In a large stew pot add potatoes, carrots, and celery. Fill with water to completely submerge vegetables and then add another cup of water. Season with salt and pepper. Add onions and garlic and bring to a slow boil. After boiling add basil, oregano, and sage. I have no clue how much I add. Maybe a teaspoon of each. Let simmer until potatoes are falling apart and carrots are softened. Add 2 tablespoons of butter and about a 1/2 teaspoon of cinnamon.

Add noodles and let simmer until noodles are softened. Now, this is where the recipes can get a bit dicey. If the soup hasn’t thickened, add roughly a 1/2 cup to 3/4 of a cup cream and simmer for a few minutes longer. This should thicken the soup and make it rich and creamy. However, if your soup has thickened enough due the the potatoes and noodles absorbing the water you can choose to leave the cream out if you’d like a bit of a healthier version. Or, add the cream in even if it’s thickened.

Garnish with several triangles of Havarti cheese and avocado. You can garnish with bread croutons or eat this with a grilled chicken breast and a slice of crusty bread.

Sweet Potato & Noodle Soup

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