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, which stands for 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.
Stacey Sprenz Photography
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 & pepper to taste
- Chopped green onions, lemon wedge & chile slices for garnish
- Heat butter in a large soup pot over medium heat. Add sweetpotato and green onions and cook for 2 to 3 minutes.
- Add zucchini, cooked protein of choice and stock. Bring to a rolling simmer.
- Add pasta and cook until al dente. Season with salt and pepper. Garnish with more green onions, lemon wedges and chile slices.
This post was created in partnership with the North Carolina SweetPotato Commission. Learn more about opportunities to partner with me here.
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