About
For those enjoying a Low Carb diet, a sweet potato soup like this one is a delicious addition to any meal plan. Sweet potatoes are simmered with savory leeks and shallots until tender. The mixture is pureed until smooth. Each bowl of soup is topped with goat’s milk and roasted sliced almonds. This soup would be a great side dish to a Keto sandwich or roasted whole chicken. Also, feel free to use yogurt or sour cream in place of goat’s milk (but calculate the macros separately from this recipe).
What can I do with leftover soup?
Leftover soup can be stored in a deli container or frozen in ice cube trays. If frozen in ice cube trays, the cubes can be removed and stored in a freezer bag.
Can I drizzle the soup with olive oil?
Yes! If you have a higher calorie budget, please drizzle the soup with olive oil to add more fats to your meal plan.
What other toppings can I use?
You can also top the soup with pumpkin seeds, crushed pistachios, or toasted walnuts.
Serving suggestions
Serve this delicious soup with Forty Cloves of Garlic Chicken:
Ingredients
- 2 tablespoon extra virgin olive oil
- 2 tbsp, chopped shallot
- 10 oz leeks
- 10 oz sweet potato
- 2 teaspoon salt, sea salt
- 1 qt water
- ½ cup milk, goat
- ½ cup, chopped almonds, dry roasted, unsalted
Instructions
- Preheat a large saucepan over medium-high heat until hot. Add in the olive oil, then toss in thoroughly chopped and washed leeks. Then the shallots. Cook until the leeks and shallot are nicely translucent. Add 1 tsp sea salt to the leeks.
- Next, add in the sweet potatoes and another teaspoon of sea salt. Cook for 1-2 minutes.
- Add in the water and simmer for 20 minutes or until the sweet potatoes are softened. Add a bay leaf, if desired.
- Once softened, add half of the hot soup to a high-powered blender. Place the lid of the blender on and cover it with a towel (in case of any spills). Blend until smooth and place into a bowl. Repeat with the remaining soup and combine the soup back into the pot.
- Turn the soup on low to keep it hot until you are ready to serve.
- Top each bowl of soup with 2 tbsp goat’s milk and 1 tbsp each of the toasted sliced almonds. Serve immediately.
Nutrition Facts
- Servings: 8
- Calories: 133.6kcal/559.1kJ (per serving)
- Fat: 8.4g (per serving)
- Carbs: 12.8g (per serving)
- Protein: 3.3g (per serving)
