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.
