As the days grow cooler, sweet potatoes bring a natural sweetness and grounding comfort to the table. Paired with herbs and onions, they create a soup that feels both rustic and refined—a bowl of ease for busy evenings.
Ingredients
- 2–3 medium sweet potatoes, peeled and cubed
- 1 large onion, sliced thin
- A handful of fresh herbs (parsley, thyme, rosemary, or your favorites)
- 1 tbsp olive oil
- mushrooms (your choice)
- Salt to taste
- Optional: a pinch of black pepper or nutmeg for warmth
Method
- Sauté the onion and mushrooms: In a pot, warm olive oil and gently cook onions and mushrooms until golden and fragrant.
- Add sweet potatoes: Stir in the cubes, letting them soften slightly.
- Pour in water or broth: Cover the vegetables and simmer until the sweet potatoes are tender.
- Blend or mash: For a creamy texture, blend until smooth. For a rustic feel, mash lightly and leave some chunks.
- Season with herbs: Stir in fresh herbs and salt, letting the flavors meld together.
- Serve warm: Ladle into bowls and enjoy with bread, rice, or a simple salad.
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