2 Fall Soups

I welcome fall each year with soup. Earthy, velvety are two characteristics that I particularly love. Here are two recipes that are staples around our house.

Sweet Potato Peanut

I stumbled upon purple potatoes last week. They made for a really beautiful bowl of soup!

2 tbsp butter/margarine

2 tbsp cooking oil of your choice

1 small sweet onion, diced

Saute onion until translucent.

2 cups cubed sweet potato

1 cup non salted peanuts

Add to sauteed onions. Stir until all potatoes and peanuts are coated in oil. 

3 cups broth

Add to onion, peanut, potato mixture. Simmer until potatoes are very soft.

I serve mine with this spicy topping. Gracie then has the choice spicy or not

Topping

1/2 cup peanuts

1 clove garlic

1tbs sweet chili sauce

Pulse in food processor

***

Potato Parsnip Soup

2 tbsp butter/margarine

1 small sweet onion, diced

1 apple, peeled and cubed

Saute onion until translucent.

2 large parsnips cleaned, diced

2 cups, peeled cubed potatoes (I used red or gold organic)

3 cups broth (veggie or chicken)

Cook until potato and parsnip tender.

1 cup half & half

OR

1 cube silken tofu

Blend until velvety smooth.

I use a submersible blender. You can also use an upright blender.