This Roasted Sweet Potato Soup is a low methionine recipe that is rich in health benefits and incredibly delicious. The sweet potatoes used in this recipe are an excellent source of fiber, vitamins, and minerals. This soup also contains garlic, which has been linked to cancer-fighting properties.
This recipe is perfect for those following a low methionine diet, as it avoids high-methionine ingredients such as meat, dairy, and eggs. It is a great option for those looking for a cancer-fighting food plan. Toasted Sweet Potato Soup is a delicious and nutritious meal that is perfect for anyone looking to eat healthy, low methionine foods that support a cancer-fighting diet.
Disclaimer – Whilst I have taken all the care possible to calculate the methionine to the closest level, I cannot guarantee that this is correct as there is not a lot of data available to support exact methionine content. Please adhere to the weight of food over cup measurements.
Ingredients
- 1.2 kg 4 medium sweet potatoes cut into 2 cm pieces.
- 1 Onion - Large Yellow Onion. Cut into 6-8 wedges.
- 6 cloves Garlic Unpeeled
- 4 tbsp Olive Oil Extra Virgin
- 3 stalks Celery
- 5-6 cups Vegetable Stock
- Pinch Sea Salt
Instructions
- Line baking trays with baking paper.
- Place the sweet potatoes, onion wedges and garlic on them
- Drizzle with the Olive Oil.
- Bake for 45-50 minutes.
- Turn the vegetables halfway through the cooking time.
- Remove from the oven and allow to cool.
- Heat some oil in a large saucepan and add the celery. Gently saute until softened.
- Squeeze the garlic flesh out of their skins and add to the pan, along with the sweet potato and onion.
- Pour in the broth.
- Add herbs if you l;ike, as well as a pinch of sea salt.
- Bring the mix up to a simmer.
- Cook for 10 minutes until the sweet potatoes are tender.
- Blend the mixture in a blender. This is best done in a few separate batches.
