Celebrate the North Carolina SweetPotato Commission’s 60th Anniversary with me by pulling together a pot of my Sweetpotato Noodle Soup for you and yours this month! My Sweetpotato Noodle Soup is just the thing to warm up your soul during these winter days, all while giving you a nutritious and delicious bang for your buck. Sweetpotatoes offer a pop of color and a touch of sweetness in this hearty soup. Use the recipe as a guide to work in whichever veggies you may have in your freezer, pantry or fridge. Go vegan/vegetarian by using vegetable stock and a can of beans instead of chicken and chicken stock. Swap in another type of onion and add in garlic if you don’t have to worry about FODMAPs (FODMAP friendly ingredients are foods low in FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides and polyols). This eating style is used in helping those with IBS (irritable bowel syndrome) manage their symptoms). Add in more stock for a brothier soup or less for a thicker experience. The options are endless!
Follow along on how to make this simple dish in my Sweetpotato Noodle Soup video on YouTube here.
Sweetpotato Noodle Soup
- 1 tablespoon butter
- 1 medium sweetpotato, peeled and diced
- ½ cup green onions, chopped
- 1 medium zucchini, diced
- 1-2 cups cooked protein of choice, diced
- 8 cups chicken stock
- 1 cup pasta, uncooked
- Salt and black pepper, to taste
- Chopped green onions, lemon wedge and chili slices to garnish
- In a large soup pot, heat butter over medium heat. Add in sweetpotatoes and green onions and cook for 2-3 minutes.
- Add in zucchini, cooked protein of choice and chicken stock and bring to a rolling simmer.
- Add in pasta and cook until al dente. Season to taste with salt and pepper. Garnish with green onions, lemon wedge and chili slices before serving hot.
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