Japanese Sweet Potato Soup
This Japanese Sweet Potato Soup has a creamy texture and natural sweetness, making it the perfect choice for a heartwarming meal!
Equipment
Ingredients
Instructions
- Prepare Vegetables: Slice the onion thinly. Peel and cut the sweet potato into small pieces. Soak the sweet potatoes in water for five minutes, then drain.
- Sauté Onion: Heat the oil in a saucepan and sauté the sliced onion over low heat until tender.
- Simmer: Add the sweet potato, water, and bouillon powder to the saucepan. Cover, bring to a boil, then simmer on low heat for 10 minutes or until tender.
- Blend: Transfer the soup to a blender, add soy milk, and blend until smooth and creamy.
- Finish: Return the soup to the saucepan and season with salt. Turn off the heat just before boiling. Serve in a soup bowl, and enjoy!
Notes
- Storage: Transfer the soup to an airtight container and store it in the refrigerator. It can be stored for 3 to 4 days.
- Japanese sweet potato skins are edible and packed with nutrients like other sweet potato varieties. While I usually cook them with the skins on, I peel them for this soup recipe to achieve a smooth, creamy white color.
- Soaking sweet potatoes helps remove any bitterness and prevents them from changing or darkening in color.
- 1 cup: 240ml
Video
Nutrition
Serving: 1servingCalories: 101kcalCarbohydrates: 12gProtein: 2g
This nutritional information is estimated and provided for general reference only.