SWEET POTATO AND RICE SOUP
The Good Neighbor Cookbook
by Suzanne Schlosberg and Sara Quessenberry
This hearty soup warms you through and through and is prepared with a wonderfully minimal ingredients list. Look for the garnet type of sweet potato, with its dark purple skin and bright orange flesh.
Prep time: 15 minutes
Total time: 45 minutes
Serves 6 to 8
INGREDIENTS
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 4 ribs celery, thinly sliced
• 1/2 teaspoon kosher salt
• 2 pounds sweet potatoes (about 4 medium), peeled and cut into 1/2-inch pieces
• 8 cups low-sodium chicken broth
• 1 cup long-grain white rice
• 2 teaspoons fresh thyme leaves
• 1/4 teaspoon freshly ground
• black pepper
DIRECTIONS
Heat the oil in a large saucepan over medium-high heat.
Add the onion, celery, and salt and cook, stirring often, until tender, about 10 minutes (decrease the heat, as necessary, to prevent scorching).
Add the potatoes and cook, stirring, for 3 minutes more.
Add the broth, rice, thyme, and pepper and bring to a boil.
Decrease the heat and simmer until the rice is tender, 15 to 20 minutes.
COOK'S TIP
Rice absorbs liquid as it sits, so upon reheating, you may have to add a bit of water or chicken broth to reach your desired consistency. Refrigerate this soup in an airtight container for up to 4 days or freeze for up to 2 months.
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