Adobo Sweet Potato soup is my answer to the in-between time of winter and spring. The end of January and the start of February are such awkward times of the year. In the PNW in particular, it’s not quite winter, but it’s not quite spring, either – it’s still raining, but there are those occasional days of sunshine that suggest that maybe, just maybe, spring is around the corner. In terms of seasonal foods, it’s a good time to do some pantry and fridge clearing, as well as explore what root veggies have been hanging out for too long underneath the onions. It’s definitely the time of year when sweet potatoes and potatoes get some love.
I tend not to cook sweet potatoes around the traditional times of year, like Thanksgiving. I wait, instead, until I’m back to work post-holiday, and looking for lunches that can be frozen easily. I never know quite what each week is going to bring, so it’s good to have a guaranteed good lunch waiting for me in the freezer. This adobo sweet potato soup definitely fits the bill. It’s easy to make, so didn’t consume my entire Sunday to prep. It freezes beautifully, and I’m already looking forward to eating it at lunch this week.
Canned adobo chilies lend the adobo sweet potato soup a super smokey flavor. I also used some smoked paprika, which is arguably one of my all time favorite spices. As part of the fridge/pantry clean up effort, I gathered up all the celery I could find, leaves and all, and tossed those in too. The end result is a silky, smokey, soup with a bit of sweet and just the slightest kick from the peppers.
If you checked out my post from last week with the black lentil and poached egg bowls, you know that I’m a bit mirepoix obsessed here of late. The adobo sweet potato soup has a modified mirepoix: adobo chili, celery, and onion. It’s just so colorful in the pan:
Once the smoked paprika and salt go in, the mirepoix takes on a deep red shade
And then the sweet potatoes go in.
All of this beauty becomes a gorgeous adobo sweet potato soup (after the addition of some veggie stock and some pureeing).
I added a dollop of Greek yogurt to cut the heat a bit. Greek yogurt, sour cream, or creme fraiche would all be a lovely addition to this soup.
- 2 tablespoons olive oil
- 1 adobo chili, diced
- 4 stalks celery, preferably with leaves, diced
- 1 red onion, diced
- 2 large sweet potatoes, peeled and chopped into small chunks
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 2 cups vegetable stock
- 2 cups water
- Greek yogurt (optional)
- Heat the olive oil in a medium sized saucepan. Add the adobo chili, the celery, and the onion and saute until the celery and onion become soft. Add the sweet potatoes, smoked paprika, and salt and stir a few times. Add the veggie stock and water and bring to a boil. Reduce to a simmer and cook for 20 - 25 minutes or until the sweet potatoes are soft.
- Use an immersion blender or blender and puree to desired smoothness. Serve with a dollop of Greek yogurt. Enjoy!
- Serves 4
This recipe is getting around. It’s linked up this week to
and at Tinned Tomatoes Meat Free Mondays where it was featured for the week of February 6 (check out the great menu ideas for the week!).