Sweet Potato SoupSimone Austin
- 6 scoops Ensure Vanilla powder
- 1 tablespoon extra virgin olive oil
- 2 cloves of fresh garlic chopped
- 3 cups peeled, sweet potato cut into chunks
- 2 carrots, peeled and sliced
- 1 large brown onion chopped finely
- 5 cups chicken stock
- Freshly ground black pepper
- 1 sprig fresh thyme
- Pinch of nutmeg
- Peel and cut the sweet potato and carrots.
- Chop the onion into small pieces and sauté in 1 tablespoon of extra virgin olive oil until soft and slightly brown in a large saucepan.
- Add in 2 cloves of chopped fresh garlic and cook for a minute
- Add the sweet potato and carrots and then the chicken stock.
- Simmer until vegetables are cooked. Add the thyme and nutmeg.
- Mix 6 scoops of Ensure vanilla Powder in about 100ml of water and mix into a paste.
- When the soup is nearly cooked stir through the soup.
- Cool the soup a little and blend until smooth
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