Roasted Sweet Potato Feta Soup with rosemary
This Roasted Sweet Potato Feta Soup is a delicious healthy vegetarian soup recipe
Ingredients
- 5 cups cubed sweet potato from about 2 medium sweet potatoes
- 1 shallot peeled
- 1 block feta
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- ½ teaspoon garlic powder
- 1 sprig rosemary
- quart vegetable broth
Instructions
- Preheat oven to 425 degrees.
- Add sweet potatoes, feta and shallot to a baking dish or tray. Toss with olive oil, salt, pepper and garlic powder.
- Bake for 15 minutes, then add the sprig of rosemary. Bake for another 15-20 minutes until sweet potato is soft.
- Add sweet potatoes, feta, rosemary and broth to a blender. Blend until smooth.
- Serve soup with your favorite toppings and sides. I served mine with toasted bread.
Notes
This makes 2 large servings of soup or 3-4 smaller servings.
Nutrition
Calories: 659kcalCarbohydrates: 74gProtein: 22gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 101mgSodium: 1473mgPotassium: 1242mgFiber: 10gSugar: 15gVitamin A: 47651IUVitamin C: 9mgCalcium: 663mgIron: 3mg
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