This Air Fryer Egg Frittata recipe is the easiest way to make a delicious breakfast frittata in your Air Fryer. It's loaded with veggies and tons of flavor. It's the perfect Air Fryer Breakfast.
This post contains affiliate links, please read my full disclosure here.
Full Recipe/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
Experience the incredible taste and convenience of slow cooker black beans! Perfect for any occasion, homemade slow cooker black beans can be prepped in no time with little effort. Get ready to savor the flavor that only slow-cooked black beans can bring!
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
When made in the slow cooker, black beans become infused with flavor and develop an incredibly creamy texture. Also, slow cooker black beans are a healthy and versatile dish that can be used in a variety of recipes, like burritos, tacos, salads, soups, stews, and more!
If you love making black beans with your own added flavors, you'll especially enjoy these with my Sweet Potato & Black Bean Nachos or this tasty Black Bean Salsa!
Place the sorted and rinsed black beans in the slow cooker.
Add the chicken broth, water, olive oil, cumin, and oregano and stir. Lay the onion, jalapeno, and bay leaves on the beans.
Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the beans are tender.
Once the beans are cooked, remove the bay leaves, onion, jalapeno, and smashed garlic.
Serve and enjoy!
Storing black beans: Let the black beans cool to room temperature before storing them. Transfer the black beans to an airtight container. Store for up to 5 days.
Freezing black beans: Allow them to cool to room temperature before transferring the black beans to an airtight freezer-safe container. Before freezing, divide your cooked beans into separate servings and transfer each one into separate freezer bags or containers. Place them in the freezer, and store them for up to 6 months!
As a side: Serve with rice, chicken, peppers, and onions for a quick fajita.
As a topping: Serve seasoned slow cooker black beans on top of nachos, a crisp salad, on top of rice
A tasty spread: Use refried black beans as a spread on your avocado toast and eggs for breakfast.
As a yummy addition to recipes: Use these black beans in dishes like my Jamaican Rice & Beans or Black Bean Salsa.
It usually takes 6-8 hours on low heat to cook black beans in a slow cooker or crockpot, but this time can vary based on the size of your slow cooker.
Yes, if you are short on time you can replace the dried beans with 2 cans of precooked and unseasoned black beans that have been drained and rinsed.
Nope, after rinsing toss the beans into the slow cooker and start cooking.
Yes, you need to add enough water so that the beans are covered by at least 1-2 inches of liquid while they are cooking.
One pound of dry black beans makes roughly 3 to 4 cans of cooked black beans.
Looking for more slow cooker recipes? Try these out:
If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
If you like to keep things simple, my Whole Roasted Fish recipe is for you. Whole fish, seasoned with fish seasoning and stuffed with slices of fresh lemon, garlic, and a few sprigs of thyme, before being placed into a searingly hot oven to roast.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
Roasting a whole fish in the oven is one of the easiest and tastiest things you can do. Growing up, my stepdad would go fishing every other weeknight, and whole roasted fish was a common dinner occurrence in our house.
What I like most about cooking whole fish is how easy it is to add flavor. Lemon, garlic, and thyme are flavors that work together and, when paired together, complement the fish beautifully.
However, this easy fish recipe can be adapted to suit the flavors you and your family enjoy. If you want to swap the thyme for parley, dill, or rosemary, feel free to do that.
Be sure to check out my Air Fryer Whole Fish, Easy Oven-Baked Fish, Crispy Air Fryer Fish, and Brown Stew Fish recipes too!
Here's what you will need to make oven-roasted fish:
Preheat the oven to 425°F (220°C).
Rinse the fish under cold water and pat it dry with paper towels.
Make 3-4 diagonal cuts on both sides of the fish to help it cook more evenly and to allow the flavors to penetrate the fish.
Rub the fish with olive oil and season it inside and out with fish seasoning.
Stuff the cavity of the fish with sliced lemon, garlic, and fresh herbs.
Place the fish on a baking sheet or sheet lined with parchment paper.
Bake the fish in the oven for 25-27 minutes or until the internal temperature reaches 145°F (63°C). The cooking time may vary depending on the size of the fish.
Once cooked, remove the fish from the oven and let it rest for a few minutes before serving.
Serve the fish on a platter, garnished with fresh herbs and lemon wedges if desired.
These tips will help you make the best whole-roasted fish you've ever tried.
I like to serve whole roasted fish garnished with some pickled red onions and a spoon of chimichurri for a burst of added freshness. Alongside, I'll add some rice or potatoes and a couple of my favorite veggie sides.
Additionally, you can bake your fish with vegetables. Lay the vegetables on the base of your baking sheet and place the fish on top.
For potatoes, try my Instant Pot Green Beans and Potatoes, Air Fryer French Fries, or my Southern Potato Salad. When it comes to vegetable sides, try my Marinated Air Fryer Vegetables, Oven Roasted Cauliflower, or Oven Roasted Broccoli.
Don't be intimidated about buying whole fish from the market. Here are my tips for buying fresh whole fish.
To refrigerate: Fish is a dish that is best served warm from the oven, as it overcooks really quickly when you try and reheat it. If you do have leftovers, they can be stored in an airtight container in the refrigerator for 1-2 days. When ready to enjoy, place in a hot oven to warm through, taking care not to overcook the fish and dry it out.
To freeze: I don't recommend freezing this whole roasted fish; it's a dish best served straight from the oven.
If roasting fish in the oven, I like to cook the whole fish on the bone. I recommend fish weighing roughly 1 lb each, and red snapper, sea bass, tilapia, or trout would be my top choices.
The length of time will depend a lot on the size and thickness of the fish. I cook my fish at 425°F (220°C) and check it after 25 minutes until the internal temperature reaches 145°F (63°C). If it needs a little longer, I'll put it back into the oven for another 2-3 minutes. A cooked fish should be flaky and come apart easily when gently prodded with a fork.
Yes, roasting is a healthy way to cook fish, as you add very little oil to the dish when roasting it.
No, don't be tempted to cover the fish when roasting in the oven, as the fish will steam rather than roast.
If you have tried this Whole Roasted Fish recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
On a warm and sunny day, nothing is quite as refreshing as a pitcher of Classic Lemonade. Fresh lemon juice is combined with granulated sugar and fresh water, then served over ice. My Homemade Lemonade recipe beats overly sweet, store-bought soft drinks, any day of the week.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
Lemonade is one of those drinks that I will happily drink all year round. Made with freshly squeezed juice from 5 or 6 lemons, this thirst-quenching drink is bursting full of lemony flavor.
This is the ideal easy lemonade recipe for kids, only 2 simple ingredients and some water, so the kids can make it themselves.
I like making my own lemonade, and this healthy lemonade recipe is far better than store-bought lemonade. No artificial preservatives, flavorings, or excess sugars and syrup. With this traditional lemonade recipe, you adjust the sugar to your own tastes, making the lemonade as sweet or as sour as you like.
If you like to make your own homemade no-alcohol drinks, try these great-tasting recipes. My Tamarind Juice, Homemade Jamaican Ginger Beer, Jamaican Sorrel Drink, Jamaican Lemonade, Green Sherbet Punch, or my Strawberry Basil Lemonade.
Here's what you will need to make homemade lemonade:
Squeeze fresh lemons until you have approximately 1.5 cups of lemon juice, ensuring that any seeds or pulp are discarded. Transfer the juice to a pitcher.
Add granulated sugar to the lemon juice and stir until it completely dissolves.
Pour water into the pitcher and stir everything together well. Taste and adjust the amount of sugar for your desired sweetness level if needed.
Serve over ice.
I skip the simple syrup when it comes to making lemonade. Simply adding the sugar to the lemon juice first will allow the sugar to dissolve.
These tips will help you make the best homemade lemonade recipe you've ever tried.
Make ahead: Prepare fresh homemade lemonade in advance then store it in the refrigerator until you are ready to serve.
To refrigerate: Leftover lemonade can be stored in the refrigerator for up to 5-7 days.
Yes, absolutely. Just make sure you use 100% lemon juice and not lemon juice from concentrate.
If you have good tap water, use that, if not, then I suggest using bottled or filtered water. To add a little added sparkle, add carbonated bottled water.
If you have tried this Classic Lemonade recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Bring the flavors of the Caribbean to your next party with my Jamaican Guinness Punch. Guinness is combined with milk, condensed milk, vanilla and a hint of nutmeg for a spicy twist. Rolled oats are also added, which once blitzed up, gives this punch its thick and creamy texture. This post is meant for an audience 21 and over.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
This Jamaican Guinness Punch recipe could not be any easier. Place everything into a blender, blitz together, pour over ice and serve.
I like to make my Jamaican Guinness punch with oats to give it that thick and creamy texture. If you like yours a little smoother, leave the oats out.
Guinness punch is enjoyed all over the Caribbean, and the recipe changes from country to country. Some add eggs, others a splash of Irish whisky or rum to the recipe. Some add Nutriment or Supligen as well, an energy nutrition drink. However, what you have here is my version that uses ingredients I always have on hand.
If you like to make your own homemade drinks, try these great-tasting Jamaican-inspired drinks recipes. My Jamaican Rum Punch, Homemade Jamaican Ginger Beer, Jamaican Sorrel Drink, and my Jamaican Style Carrot Juice.
Here's what you will need to make homemade Jamaican Guinness Punch:
Add the Guinness, milk, rolled oats, condensed milk, vanilla extract, and nutmeg in a blender. Blend until all of the ingredients are combined and smooth.
Pour the punch into glasses or punch cups over ice and serve immediately.
These tips will help you make the best homemade Jamaican Guinness Punch recipe you've ever tried.
Yes, in fact it tastes even better if it's left to sit in the refrigerator for a couple of hours. This allows the punch to chill properly and for the spice flavors to infuse the drink.
Once made, Guinness punch can be stored in the refrigerator for up to 2 days. Just ensure you don't add any ice to the punch, until you are ready to serve, otherwise, you will dilute the drink.
If you have tried this Jamaican Guinness Punch recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Experience a sweet and savory spiral baked ham recipe like no other! The juicy slices of pineapple add a delightful flavor, while the sauce brings it all together. Enjoy this flavorful feast as an exquisite holiday entrée or a special Sunday supper. Paired with your favorite sides, you're sure to have a meal that will please the whole family!
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
Are you in charge of the ham for this year's Easter dinner? This recipe is a delicious and foolproof way to ensure your ham is yummy and seasoned perfectly. Let your ham be a showstopping centerpiece this spring. You could even be serving this for Thanksgiving or Christmas! Ham truly is delicious any time of the year.
For those important holidays and special occasions try my Spatchcock Turkey Recipe, Roasted Boneless Leg of Lamb, or Boneless Roast Beef in addition to this baked ham. Check below for delicious side dish ideas!
Preheat oven to 325 degrees Fahrenheit.
Combine ketchup, juice from the canned pineapple, brown sugar, yellow mustard, apple cider vinegar, Worcestershire sauce, honey, black pepper, onion powder, and ground cloves in a medium saucepan over medium-high heat.
Bring the mixture to a bowl and then reduce the heat to low. Allow the mixture to simmer for 25-30 minutes until the sauce has thickened and reduced.
Place the sliced pineapple in between the slices of ham. You can use toothpicks to ensure the ham stays upright.
Pour the glaze on top of the ham and cover the ham with foil. Place the ham in the preheated oven and bake for 1 hour and 20 minutes, about 10-12 minutes per pound.
Once done, remove the ham from the oven and remove the foil. If you want a crispy glaze, add the ham back in the oven and broil for about 2-3 minutes. Serve and enjoy.
Store any leftover baked ham in an airtight container in the fridge for up to 3 days for the best flavor.
To reheat the baked ham for another meal, place on a baking sheet in a 350-degree Fahrenheit preheated oven until heated through. Add extra pineapple and sauce on top!
A delicious baked ham with all of those caramel sweet bits is so delicious when added to savory dishes. Use your leftovers in any of these wonderful recipes:
In addition, slice up some ham for the next morning's breakfast then serve warm on sandwiches for lunch. Dice up ham and add to potato soup, stews, omelets, rice, or mac & cheese. With such a versatile protein, ham really works with almost anything.
Baked ham with pineapple is best paired with roasted potatoes, asparagus, and a simple green salad. The combo of the sweet and savory main dish with the earthy flavors of roasted veggies and the crispness of a refreshing salad makes for a fantastic combination. Any of these dishes will be a hit next to your baked ham.
Yes, spiral-baked ham can be frozen. To freeze, wrap the cooled baked ham tightly in plastic wrap or aluminum foil. When you're ready to prepare the frozen ham, thaw it in the refrigerator overnight and heat it on a baking sheet in a 350°F oven until warm throughout.
Looking for more ham and oven-baked related recipes? Try these out:
If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Jam-packed with flavor, my Best Smothered Chicken recipe is food to warm the soul. Chicken thighs are first coated in seasoned flour and then sauteed, before being cooked in a rich and creamy onion gravy.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
Southern Smothered Chicken with gravy, is comfort food at its best, a filling dinner guaranteed to put a smile on everyone's face. This easy-smothered chicken is super tasty as everything is cooked in one pot, meaning you keep all the flavor in the dish.
This dish impressed my mom, who is Caribbean and gets her exposure to Southern food through me. She couldn't stop talking about this gravy and the tender chicken. The hands-on prep time for this dish is minimal, with only 15 minutes to pull the dish together. Then you simply leave the sauce to bubble away gently until the chicken is cooked through.
I've served my smothered chicken with rice, but that gravy works just as well with a bowl of creamy mashed potatoes. In fact, as this recipe makes a good bit of gravy, I like to save the leftovers and serve it over rice and mashed potatoes.
If you like this technique be sure to try my Smothered Turkey Wings, Smothered Pork Chops, Creamy Champagne Chicken, or my Smothered Green Beans.
Here's what you will need to make this smothered chicken recipe:
Combine the all-purpose flour, onion powder, garlic powder, paprika, seasoned salt, and black pepper in a shallow dish or plate. Mix until well combined.
Place the chicken in the mixture and coat it evenly on both sides. Set the chicken aside and save the seasoned flour for later.
Heat a large pan over medium-high heat and add in the olive oil.
Once heated, add the chicken thighs and cook each side for 4-7 minutes, or until golden brown. Remove from heat and set aside on a plate.
Add in the butter and onions and sauté until softened, about 3-4 minutes. Next, add the garlic and sauté for an additional 1 minute.
Now add the seasoned flour to the pan, stir, and cook for about 1 minute. Slowly stir in the chicken broth.
Place the chicken back into the pan along with any juices from resting on the plate earlier.
Cover the pan, reduce heat to medium-low, and let simmer, covered, for about 25-28 minutes or until cooked through and tender.
Remove the lid and add heavy cream to the pan and stir the cream into the gravy.
Remove from heat and serve. Top with parsley if desired.
These tips will help you make the best smothered chicken recipe you've ever tried.
This is a great comfort food dish, packed full of flavor, so I like to keep the side dishes simple. Serve it with some steamed rice, or try my Oven Baked Rice.
If you prefer a potato side, mash would be my go-to as it's perfect with the creamy gravy. Try my Creamy Slow Cooker Mashed Potatoes or my Garlic Mashed Potatoes.
One or two extra vegetable sides never go amiss, my Oven Roasted Cauliflower, Roasted Okra, Oven Roasted Broccoli, Turnip Greens, or Collard Greens would all work a treat.
Make ahead: This is a great make-ahead dish. Cook the smothered chicken earlier in the day, or the day before, then cool it completely, before covering and storing it in the refrigerator.
To refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, reheat the chicken and sauce on the stovetop until piping hot.
To freeze: Once cooked and cooled, place the smothered chicken into an airtight container and store it in the freezer for up to 3 months. Defrost in the refrigerator before reheating to piping hot.
The technique of smothering meat is a Cajun and Creole style of cooking that originated in Louisiana. It is used to smother meat, most commonly chicken and pork; but also seafood or vegetables in a sauce.
The main difference is that stewed chicken is boiled/braised in the gravy, whilst with smothered chicken, the chicken is dredged in flour, then fried first, before being smothered in the sauce.
If you have tried this Smothered Chicken recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Satisfy your Italian cravings without having to travel to Italy with this delicious zuppa toscana recipe! This easy-to-replicate dish is savory, flavorful, and sure to please the whole family. With just a few ingredients, you can make this copycat of Olive Garden's classic dish right in your own kitchen - no reservations required!
This is an Olive Garden's soup that my husband and I love. We started making it at home years ago and love this at-home copycat version. It’s perfect for meal prep as it’s a soup we can prepare ahead of time and eat a few days later. The flavor is even better when it sits in the fridge for a day or two.
Do you love a copycat recipe? So do we! Check out my awesome recipe for copycat KFC potato wedges, or our copycat rice-a-roni recipe.
In a large pot or Dutch oven over medium-high heat, cook the bacon until crispy, about 8 minutes. Once cooked, remove with a slotted spoon and set aside on a plate lined with paper towels. Drain any excess bacon grease from the pot, reserving about 1 Tablespoon in the pot.
Add the Italian sausage to the same pot and cook, breaking it up into small pieces as you go, brown sausage until fully cooked through.
Add the onion and garlic to the pot and cook until softened, about 2 minutes.
Pour in the chicken broth, water, and chopped potatoes. Bring to a boil over high heat then reduce heat to low-medium heat and simmer until the potatoes are fork tender, about 20 minutes.
Add in the kale and heavy cream and simmer for an additional 2 minutes, or until the kale is just wilted.
Remove from heat and season with salt and pepper to taste. Place in serving bowls and top with bacon. Serve warm. Enjoy!
This soup is truly so delicious served right away! Often times we don't even have leftovers, it's that good.
To store, let the soup cool to room temperature, and store in an airtight container in the refrigerator for 3-5 days.
Freeze zuppa toscana soup in a freezer safe container, like Souper Cubes! Perfectly portioned for easy thawing and serving.
While this zuppa toscana copycat recipe is incredible on its own, serve it with a generous sprinkle of freshly grated parmesan cheese on top.
Soak up this creamy soup with homemade biscuits or breadsticks like they do at Olive Garden.
The literal translation of "zuppa toscana" means Tuscan Soup. An absolutely delicious traditional Italian soup.
In place of pork sausage use ground turkey sausage or ground turkey with Italian seasoning. Turkey bacon is also a great swap for regular bacon. Using less cream or replacing cream with regular milk should help as well. Cauliflower florets are a great swap for potatoes, making this a keto version. I've tried all of these swaps, and the flavor of your favorite soup has not gone away, still one of the most delicious recipes.
Looking for more soup recipes? Try these out:
If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Roasted cauliflower is an easy, delicious way to enjoy a lazy healthy meal. This simple recipe packs a lot of flavor and nutrition into one dish. The nutty flavor of the cauliflower with the crunchy texture makes for an irresistible snack.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
This low-carb option is incredibly versatile: use it as a side dish, add some meat to make it into a main course, or top it with your favorite sauce for extra flair. So if you're looking for a healthy, tasty low-carb alternative, try this roasted cauliflower - you won't regret it!
If you're a fan of cauliflower you'll love my Creamy Cauliflower Soup, Roasted Cauliflower Dip or this Cauliflower Pizza Casserole.
Preheat oven to 450 degrees Fahrenheit (232C). Prepare a baking sheet by lining it with parchment paper. Set aside.
In a large bowl, combine the cauliflower florets with avocado oil, garlic powder, salt, and crushed red pepper florets. Stir to combine, ensuring all the florets are covered with oil and seasoning.
Spread the cauliflower on the baking sheet in a single layer.
Place in oven and bake for 20-25 minutes, turning the baking tray halfway through. The cauliflower is ready when lightly browned. Remove from the oven and serve.
Store leftovers in an airtight container in the refrigerator for up to a week.
It isn't recommended to freeze steamed, or softened cauliflower, as their texture will change and become mushy after thawing due to the additional moisture added.
Almost any dish can be elevated with the addition of spices. Any of these seasonings are sure to be a hit!
Italian seasoned cauliflower - Add Italian seasoning, parmesan cheese, or oregano to your seasoning mixture.
Mexican cauliflower - Cumin and chili powder will add a bit of flare to this recipe. Spritz with a squeeze of lime to finish.
Extra spice - Try my Homemade Cajun Seasoning or Jamaican Jerk Seasoning to spice up this mild vegetable.
Let this recipe be a base for Creamy Cauliflower Soup, or simply serve it on top of a baked potato with cheese!
Cauliflower itself is a great stand-alone vegetable, lending itself to be paired alongside almost any protein.
While roasting your cauliflower, try any of these delicious proteins in your air fryer:
Overcrowding your baking sheet will result in steamed or mushy cauliflower. Leaving plenty of room between each piece will allow the moisture to evaporate and the vegetable to cook evenly. If necessary, use two baking sheets for even roasting.
Cauliflower can come in white, orange, purple, and green. While they all taste the same, the orange and purple varieties contain more antioxidants, with the orange carrying more beta-carotene than the rest.
Looking for more oven-roasted recipes? Try these out:
If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
My family love the flavor of sweet potato, so this Sweet Potato Soup recipe with coconut milk is always popular and a hit every time I serve it. This mildly spicy sweet potato soup recipe has curry powder and ground coriander added to it, taking the flavor to another level.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
I love a good sweet potato recipe, as it's one of my favorite tubers. So it's no surprise that I've made this delicious curry-flavored sweet potato soup recipe to share with you all.
I like to add apple to this healthy sweet potato soup recipe as the apple adds just a touch of sharpness to balance out the sweetness of the potato. This is also a great dairy-free and vegan sweet potato soup, as I use coconut milk, rather than cream. If you use gluten-free vegetable stock it makes a great tasting gluten-free soup too.
Depending on portion size, soup makes a great appetizer or main dish served with some crusty bread.
Heat the olive oil in a large pot over medium heat. Add the onions and sauté gently until softened, about 3-5 minutes.
Now add the garlic and sauté for an additional minute.
Add the curry powder and ground coriander to the pot and sauté for an additional 20 seconds, to bloom the spices.
Now add the sweet potatoes, apple, and vegetable broth to the pot, ensuring that the broth covers the sweet potatoes and apples.
Bring the mixture to a boil, then reduce the heat to medium-low, and cover the pot with a lid.
Allow the soup to simmer, covered, for about 15 minutes, until the sweet potatoes and apples are soft.
Remove the pot from the heat. Blend the soup using an immersion blender (or a regular blender), until it’s smooth.
Stir in coconut milk and add salt and pepper to taste.
Serve the soup and top with chopped cilantro if desired.
These tips will help you make the best sweet potato soup you've ever tried.
To refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, reheat the soup on the stove top until piping hot.
To freeze: Once cooked and cooled, place the soup into an airtight container and store it in the freezer for up to 3 months.
Frozen soup can either be defrosted overnight in the refrigerator then reheated to piping hot. Alternatively, you can heat it straight from frozen, just place the soup in the pot and heat up gently over low-medium heat.
I prefer to peel sweet potatoes when making soup as it results in smooth soup that has a great velvety texture once blended.
Yes, provided you are not serving this soup to vegan or vegetarian diners, you can easily substitute the vegetable broth for chicken.
As the sweet potatoes have been peeled and chopped into smaller chunks, it only takes around 15 minutes to simmer in the broth to cook the potatoes. Just always check the potatoes are soft before you blitz the soup.
If you have tried this Sweet Potato Soup recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
