this post is brought to you in partnership with almond board of california
This soup is literally Fall in a bowl. It’s super creamy and satisfying and just everything you could want on a crisp, cool Fall day.
It’s loaded with nutrients thanks to its sweet potato base and it uses almond milk instead of heavy cream so it fills you up without weighing you down.
The velvety smooth sweet potato layer is perfectly offset with the crispy roasted brussel sprouts and toasted almonds and the flavors go so perfectly together.
This will be a perfect dish to serve up using Thanksgiving leftovers! We always have baked sweet potatoes and roasted brussel sprouts on hand after our Thanksgiving feast making it the perfect way to reuse leftovers.
- 1 tablespoon flour
- 1 tablespoon earth balance
- 1 1/2 cups chicken broth (or vegetable broth, if desired)
- 1 tablespoon light brown sugar
- 1 1/2 cups cooked sweet potatoes, cubed
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 cup almond milk
- Salt and pepper to taste
- 1 package of pre-cut, pre-seasoned fresh brussel sprouts
- 1/4 cup freshly shaved parmesan cheese
- 1 teaspoon of olive oil
- 1/4 cup sliced almonds
- Heat a dutch oven or large pot over medium-low heat
- Add flour and earth balance, stirring constantly until it turns a light caramel color.
- Add the broth and brown sugar and bring to a boil, then lower to a simmer.
- Stir in the sweet potatoes and spices and bring back to a simmer cooking for 5 more minutes.
- Remove from the heat and, using an immersion blender, puree the soup*
- Add the almond milk, and return the soup to the heat.
- Season with salt and pepper, ladle into warm soup bowls.
- *Note: You can also puree in batches in a regular blender or food processor.
- Preheat the oven to 425 degrees F
- Line a baking sheet with tin foil and drizzle with olive oil
- Place pre-seasoned brussel sprouts in an even single layer
- Toss with your hands to ensure they're well coated
- Bake for 15 minutes, remove from oven, toss and add freshly shaved parmesan
- Bake for an additional 5-10 minutes or until just browned and crispy
- Remove from the oven, and distribute even amounts over each bowl of soup
- Place almonds on the same baking sheet and put in the oven for 2-3 minutes or until just roasted
- Remove from the oven and sprinkle evenly over each soup bowl
recipe adapted from foodnetwork.com9