Sweet potato & Pumpkin soup w/israeli feta & Crispy HERB meatballs.
Okay, so I like sage.makes 3-4 servings
GF. LowFODMAP.
- ingredients -
1C (8 oz.) pumpkin puree
4 C. sweet potatoes, cubed*
1 1/2 C. beef broth or stock - with a little on the side for glazing*
1/4 C. half & half*
1 T. unsalted butter
1/4 tsp. smoked paprika
1/2 tsp. dried thyme
salt & pepper to taste
- meatballs -
1 T. avocado oil
1 lb. ground beef*
1 T. fresh sage, chiffonade (or 1 1/2 tsp. dried sage)
1/2 tsp. dried basil
salt & pepper to taste
- method -
In a medium sized saucepan over medium-low heat, let butter melt then add all soup ingredients.
While the soup is simmering, place a large skillet over medium-low heat and add avocado oil.
Mix the ground beef with seasonings well and roll into 1 oz. balls. Place them carefully into the oiled skillet and fry until crispy. Turn heat to low and add 1/4 - 1/3 C. of additional broth to glaze the pan.
Once the sweet potatoes are soft, pour the soup mixture into a blender and blend until smooth and creamy. You can add additional broth and/or half and half to reach a thinner texture if desired.
Return soup back to saucepan over low heat until it’s bubbling.
Ladle soup into a serving bowls, adding meatballs, and top with crumbled feta.
pairs wonderfully with our crisp harvest salad!
- baker’s notes -
I like to use Cascadia Farms fire roasted sweet potatoes. They have a deeper flavor and are great for saving some time. You can find them on Amazon Fresh or your local grocery store!Australian Bone Broth - use it to cook, to heal, to zhozh up any recipe!Organic Valley makes a lactose free half & half for us lowFODMAP, lactose intolerant households!As I’m sure you know by now, we love Butcher Box! Their ground sirloin in perfect for this dish.
Sweet potato & Pumpkin soup w/israeli feta & Crispy HERB meatballs.
recipe by : sara kathryn satyarise bakehouse