Fiesta Sweet Potato Soup Food

FIESTA SWEET POTATO SOUP

Steps:

• In a large saucepan, saute the sausage, sweet potatoes, onion and pepper in oil until onion is tender. Add cumin; cook 1 minute longer. Stir in the broth, tomatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. Stir in cilantro., Garnish servings with sour cream and green onions.

FIESTA SWEET POTATO SOUP

Steps:

• Combine vegetable broth and sweet potatoes in a pot over medium-high heat. Bring to a boil and cook until sweet potatoes are softened, about 7 minutes.
• Meanwhile, combine black beans and picante sauce in a blender; blend until smooth.
• Add the black bean mixture and roasted red peppers to the soup. Reduce heat. Add cilantro, smoked paprika, and lime juice. Stir soup and cook until heated through, 5 to 7 minutes.

FAST FIESTA SOUP

Steps:

• In a large saucepan, combine the tomatoes, corn and beans; heat through. Garnish serving with cheese and sour cream if desired.

SWEET POTATO SOUP WITH FETA AND ZA'ATAR OIL

Steps:

• In a small pot, combine 1/4 cup olive oil and the za'atar. Cook over medium heat until hot, but take care not to burn the za'atar. Set aside for at least one hour to cool and infuse.
• In a large pot, heat the butter and remaining olive oil over medium high heat. When the butter has melted, add the onion, carrot and leek and cook until softened, about 5 minutes. Add the sweet potato cubes and sauté for another minute. Add the water, stock and bay leaf and bring to a boil. Once the soup begins to boil, lower to a simmer and cook for 30 minutes. Check to make sure the sweet potatoes are completely soft. If not, continue cooking until they are.
• Remove the bay leaf and puree the soup using a regular or immersion blender. Check the seasoning and add the salt (you may need more or less depending on the stock you used). Ladle out the soup into individual bowls. Crumble some feta into each bowl, and drizzle each bowl with some of the za'atar oil.

FIESTA PASTA SOUP

Steps:

• (remember spices can be adjusted to taste).
• In soup pot, combine all ingredients up to the sausage bringing to a boil, cover and reduce heat to simmer for 10 minutes.
• Slice sausage in 1/2 lengthwise then thinly slice into pieces.
• Add the sausage, pasta, corn& black beans to the broth mixture, cover& simmer another 10 to 15 minutes (or until vermicelli is cooked).
• Stir in lime juice.
• Ladle into bowls and garnish each with thinly sliced avacado (or you can chunk if you prefer) and grated cheese.
• Note: I like to serve this with hot Mexican corn bread and a small dinner salad.

AUNTIE EM'S SWEET POTATO SOUFFLE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain; transfer to a large bowl and mash.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Mix brown sugar and flour together in another bowl. Stir in 1 1/2 sticks melted butter, a little at a time, until incorporated. Stir in pecans.
• Mix mashed sweet potatoes, remaining butter, white sugar, milk, eggs, and vanilla extract together. Spread sweet potato mixture into the prepared baking dish and sprinkle with brown sugar topping.
• Bake in the preheated oven until golden brown, about 25 minutes.