Sweet Potato, Apple and Rosemary Soup (serves 4)

Soup is one of my favorite things to eat for lunch and it is a good way to get some of your daily veg. intake. I am very happy with the way this turned out and highly recommend it. The inspiration for this came from Bedner’s, a small, local supermarket which sells a lot of products grown on its own farm. I was near the hot, serve yourself, soup selection and I saw this soup and it smelled so good. My one concern about making this soup was that it would be too sweet but the onion and fresh rosemary cut the sweetness. It is a lovely orangey color and if you serve soup at Thanksgiving this would be a good one to serve. Definitely dinner party worthy.

1 tbsp. olive oil
1 medium to large onion weighing 8 oz. – roughly chopped
1 large sweet potato weighing about 1 pound – cut into bite size pieces
8 oz. apples (I used honey crisp variety) – peeled, cored and cut into bite size pieces
3 cups of chicken broth
1 tbsp fresh rosemary – roughly chopped but not too fine

Heat oil in a Dutch oven and add onion when oil is sizzling. Let it soften and brown.
Tip in the sweet potato and apple pieces.
Pour over the broth.
Add the rosemary
Bring to a boil then turn down heat and simmer for 30 minutes.
Puree in a food processor.


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