Roasted Garlic and Sweet Potato Soup
6 medium sweet potatoes, peeled and sliced
1 head garlic
1 medium onion, chopped
2 tablespoons olive oil, divided
6 cups chicken broth
1 cup of water
Preheat oven to 350 F. Rub potatoes with 1 tablespoon olive oil and place on baking sheet. Wrap a head of garlic in foil and place on baking sheet with potatoes. Bake for 30 minutes or until potatoes are soft.
Heat remaining oil in a medium sauté pan with the onion until translucent, about 3 minutes.
In a blender or food processor, add onion, garlic, and about half of the potatoes. Purée mix thoroughly. Transfer to a large soup pan and add all remaining ingredients. Heat to a boil, then lower heat and allow to simmer for about 15 minutes.
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