1 ½ cups unsweetened almond milk
1 shallot-minced with a garlic press
3 sweet potatoes-peeled and steamed
1 cup chicken or vegetable broth
1 cup manchego cheese-shredded
¼ cup canned green chilies
1 teaspoon olive oil
Salt and pepper
Peel sweet potatoes, then steam in a pressure
cooker or stove top with 1 cup of water until soft.
While the sweet potatoes
are cooking, dice ingredients and add shallots and olive oil to a soup pot. Saute shallots for 2 minutes, then remove
from heat. (if you are using fresh green
chilies, saute them with the shallots)
Once the sweet potatoes
are cooled, dice and add to the pot.
Turn the heat up to medium and add the remaining
ingredients. Cook over medium heat for 5
minutes, and then simmer for 15 minutes.
Transfer the contents to a blender or food processor until smooth and
creamy. You may need to add more almond
milk if the soup is too thick. Place the
blended soup back in the pot if the soup temperature isn’t to your
satisfaction.
Garnish with dried cilantro and shredded manchego.
