Savory Yam Soup

This is something that I love making.  I love it for its simplicity.  I love it for its ease, and I love it for its earthy, light, savory taste.  If you have a food processor, this recipe goes pretty fast, and the soup is great if you keep it in the fridge for up to three days.  So grab a crusty French loaf and dive in (shhh, its very healthy too! And you’ll never notice that it’s low sodium).

Ingredients:

1 med-large yam

2 garlic cloves, chopped

1 T onion, chopped

1 T olive oil

2-2 ½ C chicken broth

1/2 t garlic powder

1/4 t ground thyme

1/4 t ground black pepper (or more, to taste)

Method:

Boil/Bake/Microwave the yam until tender all the way through, I prefer to cut mine into 1” thick slices and boil with the skin on, but whichever way works best for you, just so it is tender, and a fork slides in as easy as if it were going into butter

Remove skins when cool enough to handle

In a medium saucepan/pot, bring olive oil to a med heat

Reduce to low heat, add onion and garlic, sauté for about 5 minutes, until tender

Transfer yam pieces, onion and garlic to food processor and pulse to combine

Add approximately 1 C chicken broth, and process until smooth, adding more broth if necessary

Scrape yam mixture into medium saucepan/pot

Raise heat to medium, add remaining chicken broth along with garlic powder, ground thyme and black pepper

Stir and simmer for at least 10 minutes

Serve and enjoy!

*If you don’t have a food processor, mash the yam, and stir the broth in with a fork to evenly distribute.  You’ll also need to chop the onion and garlic very fine before sautéing, and sauté for less time.