Cream of yam soup recipe

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  • Yield: 4 Servings


  • 2 tbsp unsalted, nondairy butter
  • 3 cloves garlic, minced or pressed
  • 1 large onion, thinly sliced
  • 2 yams (about 1 lb)
  • 2 cups low-sodium vegetable stock
  • 1 bunch fresh watercress
  • 2 cups coconut milk
  • egg substitute (enough to replace 2 egg yolks)
How to Make It
  1. In a large, heavy saucepan, melt the butter.
  2. Add the garlic & onion, sauté over medium heat until garlic turns golden brown.
  3. Add the sweet yams and stock.
  4. Bring to a boil, then turn the heat down and simmer for 10 minutes, until the yams are soft.
  5. Wash the watercress well. Save a handful of leaves to be used as a garnish later.
  6. Add the rest of the watercress and milk to the yams; simmer for about 10 minutes. Remove from heat.
  7. Purée in batches in the blender, and then return to the pot.
  8. Heat until the first bubbles appear around the edge, Stir in the egg substitute until the soup thickens.

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