Ube Soup
Love this addition to my blended soup recipes!!! UBE, pronounced OO-Bae, or Japanese Purple Yams are packed with nutrients that promote gut health and are rich in antioxidants. Really easy soup to make ahead of time and reheat when you need a tasty treat. This soup is extremely rich and creamy so it’s a great appetizer for guests too!
Here's What You’ll Need:
UBE - one large
Coconut Cream - one can (check for no fillers!)
Rosemary - one large sprig
Green Onion - one small bundle
Bone Broth - 1/4 Cup
Salt and Garlic Powder
This recipe is good to make 2 large bowls, multiply accordingly.
Roast the Ube at 350 degrees for one hour until soft all the way through. Scoop out contents into blender with the bone broth and set to the side.
Empty the can of coconut cream into a small sauce pan and heat on low. Add in the rosemary and the top green half of the onion bundle and let simmer until all the flavors start to infuse. Sprinkle a teaspoon of salt and about 2 teaspoons of garlic powder to taste. You want this sauce to be pretty rich as the ube will smooth it out.
Once the sauce has a nice rosemary flavor add into the blender with the ube, minus the rosemary sprig, the onion stalks are ok to add in. BLEND!
Give the soup a taste and feel free to add in a little more AIP seasoning to taste. Top with thin sliced onion and you’re set!
Enjoy!
