Monday, May 17, 2010

Menu Plan Monday 5/17/10

Monday: Leftovers
Tuesday: Crescent Roll Casserole
Wednesday: Six Can Chicken Tortilla Soup
Thursday: Barbecue Baked Beans and Sausage
Friday: Chinese Roasted Chicken (Crockpot) & Rice
Saturday: Chili
Sunday: Sweet Potato Soup & Favorite Bread Recipe

Sweet Potato Soup


6 medium sweet potatoes, peeled and chopped
3 tablespoon minced fresh ginger
2 cups vegetable stock
1 cup water, or as needed
1 lime, juiced
2 cups milk or cream, or as needed


Place potatoes and half the ginger in large saucepan. Pour in veggie stock and water, and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until the potatoes have softened, about 30 minutes.

Puree potatoes, lime juice and remaining ginger in a food processor, or with a hand blender until smooth.

Return soup to saucepan and stir in milk or cream as desired.

Can be served hot or cold. Or you can reduce the amount of liquid you use and serve it as mashed sweet potatoes.

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