Back To Welcome
Recipes
Tex Mex
Soup & Stews
Avocado Soup & Stew

James's Sweet Potato Soup Canadian Bacon Avocado

1 tsp olive oil
3/4 cup chopped sweet onion
2 med light sweet potatoes peeled and diced
    salt and pepper
1/8 tsp ground coriander
1/8 tsp ground cumin
1/4 tsp ham-flavored concentrate (bouillon paste)
1/4 tsp reduced-sodium chicken bouillon granules
2 1/2 cup water
1/3 cup frozen chopped spinach or more to taste
3 oz Canadian bacon
2 tbl chopped fresh cilantro
GARNISHES:
2 oz avocado slices
4 x cherry tomato quartered
OPTIONAL (FOR COLOR):
3 tbl warmed cooked black beans
3 tbl corn kernels (optional)

 Method :
Heat olive oil in a nonstick soup pot (3-quart). Add onion and potato; stir to coat with the oil. Add a pinch of salt and pepper. Cook, stirring, until onion is soft (2-3 minutes). Add ground coriander seed, cumin, and the two bouillon. Stir and cook for 1 minute, until fragrant. Add the water. Bring to a boil. Reduce heat, cover and simmer 30 minutes, until potatoes are tender.
Using a potato masher, puree the potatoes. Add spinach. While spinach is heating, slice the Canadian Bacon at an angle to create slivers; chop the slivers to bite sized-pieces. Add the bacon and cilantro to the pan and heat gently. Season with salt and pepper if necessary.
Serve the soup in large bowls. Top with tomatoes and avocado. Garnish with other vegetables for color, if desired.
Description: "Fresh, fast and easy pureed soup with a must-have buttery avocado garnish."
Yield: 3 1/2 cups
T(Cooking):
"0:35"
NOTES : This soup is deceptively simple and good. It's mildly aromatic and sweet: a real palette pleaser. Fresh cilantro, avocado and tomatoes complete the dish with color, texture and flavor.