When fall rolls around, yours truly, The Clean Eating Coach, can’t get enough of fresh, locally grown root vegetables. Bursting with nutrients, especially when freshly picked, these clean eating veggies will give your immune system a hefty boost, not to mention that they taste so darn delicious.

I’m a sucker for sweet potatoes in particular, with pumpkin and butternut squash as close runners up.  All of these are staples of a clean eating diet in our household.

This is one of my favorite recipes that’s hearty and super healthy. I adapted the recipe from something I saw many years ago.  I was looking through my recipes the other day and when I saw it, I made a beeline to the farmers’ market to pick up some just picked items which I included in it. You’ll love the creaminess of this soup although it has minimal butter. And you can surely substitute olive oil in its place.

Roasted Sweet Potato Bisque Soup

Serves 6

4 sweet potatoes baked, about 2 pounds
4 tbsp. butter or olive oil
2 gloves garlic, minced
6 -6 1/2 cups chicken or vegetable broth
1 cup onion, chopped
2 cups green cabbage, chopped in 1 inch pieces
2 large parsnips, peeled and chopped
4 cups chopped Swiss Chard, kale, spinach or collard greens

Seasoning Mix:

2 1/2 tsp. salt
1 1/2 tsp. paprika
1 tsp. dill weed
1/2 tsp. onion powder
1/2 tsp. black pepper
1/2 tsp. ground sage
1/2 tsp. cinnamon
1/2 tsp. garlic powder
1/2 tsp. nutmeg
1/2 tsp. white pepper

Directions:

1. Combine the seasoning mix in a small bowl and set aside.
2. Roast the sweet potatoes in a 350 oven for approximately an hour until tender.  Let cool, scoop out of skins and puree in the food processor or with a hand blender.
3. In a large soup pot, melt the butter or olive oil and then add the sweet potato puree, garlic and 2 tbsp of the seasoning mix.  Cook for 8 minutes stirring frequently (it can easily stick!).
4. Add 4 cups of the broth and continue to stir frequently until thickened, 5-6 minutes.
5. Add two more cups of the broth and then add the onion, cabbage, parsnips and greens.
6. Cover and simmer for about 20 minutes until the parsnips are cooked. Be sure to stir frequently to avoid sticking. 
7. Add the remaining broth, if needed.
8. Serve and enjoy!

Give the recipe a spin and let me know what you think!

And tell me about your favorite fall root veggie soup that you just can’t get enough of in your clean eating routine.

Filed under: Healthy Meals, Recipes, Soups, Sweet Potatoes, Vegetables, clean eating