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  • Writer's pictureGabriele Wolf PhD ND

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.

Serves 4

Bon Appetit!

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