Creamy, Dairy-Free Sweet Potato Tomato Soup
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- 2 cups of water
- 2 (15-ounce) cans of plain sweet potato purã©e (or 2 flesh removed)
- 2 (8-ounce) cans of no-salt-added tomato sauce (not
- 1 tablespoon of kikkoman less sodium soy sauce
- 1 cup of whole grain pasta shells (or a gluten-free vari
- 2 cups of no-salt-added or low-sodium organic vegetable b
- 1/2 tbsp. oregano
- optional - 1 tsp. turmeric (i find it helps enhanc but it's completely optional here)
- topping: an additional sprinkling of oregano along
- Carbohydrate 0.2416125 g
- Cholesterol 0 mg
- Fat 0.0384375 g
- Fiber 0.160499997138977 g
- Protein 0.04125 g
- Saturated Fat 0.009975 g
- Serving Size 1 1 Serving (119g)
- Sodium 4.79625 mg
- Sugar 0.081112502861023 g
- Trans Fat 0.0063375 g
- Calories 1 calories
Bring the vegetable broth to a slow boil on the stove. Then add in the potato purée, tomato sauce, soy sauce, turmeric, and the oregano. Stir to incorporate.Add in the pasta shells and water, then stir again. Let it cook on high for 3 minutes with the lid off the pot.Stir again after 3 minutes and reduce the heat to medium-high; let it cook for 5-6 more minutes with the lid off, stirring occasionally to prevent sticking.One the pasta is fully cooked and al denté, turn off the heat. Put the lid on the pot, and let it sit for 10 minutes to thicken up and cool down enough to serve (it will thicken quite a bit, so don't skip this step).Serve in soup bowls and sprinkle each serving with the topping suggestions, if desired.Or, serve alone or with a side of your favorite veggies, or feel free to add 1 cup of greens such as spinach, kale, or another green veggie such as zucchini during the last 5-6 minutes of cooking if desired.
