| 10 | 25 | 133 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 2 |
| 1 medium potato | Sweet potato (baked, mashed) |
| 1/2 cup | Vegetable stock/broth (as needed) |
| 1/2 cup | Soy milk, unsweetened, plain (or almond milk) |
| 1 tsp | Orange peel (zest) (to taste) |
| 1 tsp | Salt (to taste) |
| 1/2 tsp | Southwest seasoning, McMormick (to taste) |
| 1/4 cup cubes | Avocado (for garnish) |
| 3 chip | Tortilla chips, plain, white corn, salted (crushed, for garnish) |
| 1 tsp | Nutritional yeast (optional) |
| 1 dash | Cayenne pepper (optional) |
Preheat oven to 400 degrees.
Bake your sweet potato until tender.
Remove potato skin, add to blender along with the broth and non-dairy milk. Blend on low until smooth. Taste a drop to see that it is slightly bland at this point. Add the salt and spices to taste. I added the zest last and folded it into the poured soup.
Serve with garnish or avocado and crushed chips over top.
Enjoy!
| Milk Alternative | 0.2 |
| Vegetables | 1.1 |
