Wednesday, October 20, 2010

Creamy Yam Soup with Mini Meatballs Recipe

I love creamy, dairy-based, squash and potato soups I get every now and then at restaurants. I can't make these kinds of soups at home, so I decided to come up with a way I could make a creamy-type soup we can eat at home without using milk or cream. I had some left-over Roasted Yams and Carrots in my fridge and realized the roasted yams would be really good pureed in my blender with some chicken broth and put into a soup. The Egg-Free Mini Meatballs are a fantastic addition in place of pasta. This soup is so creamy and full of flavor, it is perfect as a main dish for lunch or dinner.

Creamy Yam Soup with Mini Meatballs Recipe

Make Roasted Yams and Carrots using this recipe. It will take 1 hour to roast the vegetables for this soup. You will need to let the roasted vegetables cool off before putting the yams in the blender to make the soup.

Make Egg-Free Mini Meatballs using this recipe. It will take about 30 minutes to make the meatballs. You can make them ahead of time and keep them in the fridge until you're ready to make the soup.

For the soup:

4 cups water, divided
2 tsp Better Than Bouillon Chicken Base(Kosher if you can find it), divided
Shredded parmesan cheese (fresh) (optional)

When the yams and carrots are cooled, remove the carrots and slice them in uniform slices. Put the sliced carrots aside.

Next, put half of the cooled, roasted yams in a blender. Add 2 cups of water mixed with 1 tsp of Better than Bouillon and "Liquify" the mixture. Pour the yam soup into a large soup pan over Medium-High heat. Put the second half of the roasted yams in the blender with 2 cups of water mixed with 1 tsp of Better than Bouillon and "Liquify" the mixture again. Pour it into the soup pot as well. Add the sliced carrots to the soup pot, along with the mini meatballs.

Gently stir all of the ingredients together in the soup pot. Let the soup come to an initial boil, then reduce the heat to Medium-Low and let it simmer for 30 minutes before serving. Shredded parmesan cheese (fresh) is a great topping for this soup. Serves 4 as a main dish.

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