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Sweet Potato Kale Chili
Sweet Potato and Asparagus Bisque
| By : |
| Prep Time | 5 minutes |
| Cook Time | 6 minutes |
| Servings |
6-8 servings
|
Ingredients
- 1 1/2 pounds asparagus
- 2 pounds sweet potatoes orange or white
- 6 cups vegetable broth low sodium, or water
- 1 large onion
- 8 cloves garlic
- 2 tablespoons dried dill
- 2 tablespoons salt-free seasoning
- 3-4 cups nondairy milk unsweetened, adjust amount depending on desired thickness
- 4 tablespoons Dijon mustard or stone ground mustard
- 4 tablespoons nutritional yeast optional
Ingredients
|
Instructions
- Place all ingredients except for the plant milk, mustard and nutritional yeast (if using), in the Instant Pot.
- Select Manual function and cook on high pressure for 6 minutes. When time is up, release pressure.
- Add the almond milk, mustard and nutritional yeast.
- Puree with an immersion blender right in the pot until smooth.
- This soup is delicious served over black, red or wild rice, or alone.
Recipe Notes
If asparagus is not in season or too expensive, broccoli, cauliflower or a combination of these vegetables may be used.
Chef AJ has been devoted to a plant-based diet for almost 40 years. She is the host of the television series Healthy Living with CHEF AJ which airs on Foody TV. A chef, culinary instructor and professional speaker, she is the author of the popular book Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight, which chronicles her journey from a junk-food vegan faced with a diagnosis of pre-cancerous polyps, to learning how to create foods that nourish and heal the body.
Based in Los Angeles, Chef AJ teaches how to create meals to transform health, how to deal with cravings and food addiction and addresses the emotional side of eating. She is the creator of The Ultimate Weight Loss Program, was the Executive Pastry Chef at Sante La Brea Restaurant in Los Angeles, creator of Healthy Taste of LA and the YouTube cooking show The Chef and the Dietitian. Chef AJ holds a certificate in Plant-Based Nutrition from Cornell University and is a member of the American College of Lifestyle Medicine.
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Turned out well; my family enjoyed it.
I had to use a blender to finish it off; the immersion mixer was WAY too messy, splattering everywhere.
This turned out very well, I used almond milk. Used a bit less broth for a thicker result. Had no problems with immersion blender. Great flavor blends!
My family enjoyed this soup, I used a little less dill as I found the amount a little high. I used 3 cups of unsweet almond milk and it was perfect. I also used a normal blender as thats all I had, just did a little at a time and dumped it in a pot.
This is Amazing. Looking for something Healthy abd Hearth. This is for you.
Wow! Super easy and soooo good. Can’t wait to substitute Yukon Golds and try that.
This is an easy and flavorful soup. However, the sweet potato masks most of the asparagus flavor. In the future, I might try this soup with regular potatoes, so the asparagus comes through more.