Chipotle Sweet Potato Soup with Polenta Croutons and Toasted Sage Leaves. Warm velvety soup with a hint of smoky heat. Vegan and paleo. |www.flavourandsavour.com
Print

Smoky Chipotle Sweet Potato Soup with Polenta Croutons and Toasted Sage Leaves

Pack a container of this healthy smoky Chipotle Sweet Potato Soup in your lunch, or come home after work to a warm bowl. Serve with crispy polenta croutons and/or toasted sage leaves.
Course Soup
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6 to 8 servings
Calories 127kcal
Author Flavour & Savour

Ingredients

  • 2-3 tbsp extra virgin olive oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, peeled and roughly chopped
  • 2 large sweet potatoes, peeled and chopped
  • 1/2 - 1 chipotle pepper in adobo sauce plus 1 - 2 teaspoons sauce (depending on how much heat you like)
  • 6 cups vegetable or chicken stock
  • salt and pepper

For Optional Garnishes

    Polenta Croutons (not paleo)

    • 6 1/2 inch slices prepared polenta (store-bought)
    • 1 tbsp cornstarch
    • 2 tsp butter
    • 1/2 tsp salt

    Toasted Sage Leaves

    • 12 leaves fresh sage (or more)
    • 1 tsp oil

    Instructions

    • Heat a large pot over medium heat and add oil.
    • When hot, add chopped onion. Sauté until transparent, but don't let them brown.
    • Add garlic and sauté briefly.
    • Add chopped sweet potatoes (I sliced mine into 1/4 inch slices so they would cook quickly), chipotle pepper an adobo sauce and vegetable or chicken stock.
    • Simmer until sweet potatoes are tender.
    • Purée in batches in a blender until smooth.
    • Serve, garnished with toppings of your choice:
    • To make the polenta croutons, slice store-bought polenta (the kind that comes in a log) and dice into 1/2-inch cubes. Toss with cornstarch and salt. Fry in butter in a small skillet, turning until all sides are crispy and lightly browned.
    • To make toasted sage leaves, heat oil in a small skillet. Add leaves and toast until they turn very dark green and become crisp. Remove and drain on a rack.
    • Garnish soup bowls with sage leaves and/or polenta croutons. Serve immediately.

    Notes

    This soup freezes well. Transfer to a freezer container, leaving at least one inch of headroom, label and freeze.

    Nutrition

    Calories: 127kcal