Lime Cilantro Sweet Potato Soup

Lime Cilantro Sweet Potato Soup

Lime and Cilantro is a mouth watering flavor combination and when sweet potato is added your taste buds will melt in delight!  I wish that I had thought of this earlier!

This is also a Gluten Free recipe BUT PLEASE MAKE SURE THAT YOUR CHICKEN BROTH IS GLUTEN FREE FIRST.

Printable Recipe

6 cups chicken broth (if you are a Gluten Free cook then please make sure that your broth is truly Gluten Free first)

3 cups sweet potatoes (peeled & cubed)

1 1/2 cups parsnips (peeled & sliced)

1 cup green beans (fresh or frozen - with the tips snipped off)

1/2 cup leeks (sliced, soaked in water & then drained)

1/2 cup cooked chicken (cubed or shredded)

1/2 cup rice (I used basmati)

1/4 cup freshly squeezed lime juice

1/2 teaspoon ground black pepper

1/4 to 1/2 teaspoon ground chili pepper (I use an Indian chili pepper which is more like cayenne)

1 tablespoon fresh cilantro (washed, drained & chopped)

Prepare all the ingredients as listed above.  In a large stock pot boil the sweet potatoes in the chicken broth until the potatoes are cooked (see picture above).  Remove from heat and with an immersible blender - puree the broth & cooked sweet potatoes until all of the sweet potato chunks are gone (you may use a regular blender or food processor but it just takes longer & is more of a bother). 

Return to the stove on medium heat and add the parsnips, green beans, leeks  and simmer for about 7 minutes.  Now add the chicken, rice, lime juice & both peppers.  Continue to simmer until the rice is cooked to your desired texture.  Add the Cilantro in the last 5 minutes of cooking.  Remove from heat, serve immediately & ENJOY!

As you can see by the picture below - any leftovers will be more like stew since the rice soaks up some of the liquid - I actually prefer it the next day.

 

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