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Sweet Potato Soup


  • 1 8 ounce  large sweet potato, peeled, cut into 1-1/2-inch cubes
  • 2 cups  fat-free chicken or vegetable broth
  • 1/2 cup  vanilla soy milk
  • 10 tablespoons  pressurized whipped cream


1. In a medium saucepan over high heat, bring sweet potatoes and broth to a boil. Reduce heat to medium-low and simmer uncovered for 20 minutes, or until sweet potatoes are very soft.

2. Remove from heat. Using an immersion blender, puree in pan until smooth. (Alternatively, puree in a regular blender.)

3. Stir soy milk into soup over medium-high heat. Bring just to a boil.

4. Serve soup hot in espresso cups or large shot glasses, topped with 1 tablespoon whipped cream.

From FitnessMagazine.com