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Original video by @justine_snacks — all credit to the creator.

Justine_Snacks

Sweet Potato Soup with Crispy Mushrooms and Poached Egg

A cozy, stew-like sweet potato soup with rosemary and sage, made silky with cream and a touch of chili powder. It's topped with crispy oyster mushrooms and a poached egg for a hearty fall bowl.

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Ingredients

  • —fresh rosemary
  • —fresh sage
  • —oyster mushrooms · torn apart
  • 1sweet potato · cooked and mashed, for the broth
  • —sweet potato · uncooked, chopped
  • —chili powder
  • —heavy cream · or coconut cream or coconut milk
  • —egg · poached, for serving

Steps

  1. 1

    Tear the oyster mushrooms into pieces and mash one cooked sweet potato.

  2. 2

    Cook the fall herbs (rosemary and sage) in the pot.

  3. 3

    Cook the mushrooms by themselves until nice and crispy, then set aside.

  4. 4

    Start the soup base, adding chili powder to balance the sweetness of the sweet potato.

  5. 5

    Add the uncooked sweet potato and let it cook down until tender but still chunky.

  6. 6

    Stir in the mashed sweet potato to form half of the broth.

  7. 7

    Add heavy cream (or coconut cream or coconut milk) and simmer until thick and stew-like; it will thicken more as it sits.

  8. 8

    Serve topped with the crispy mushrooms and a poached egg.

Creator's notes

Mushrooms will always be slimy unless they're cooked by themselves first. Coconut cream or coconut milk can replace the heavy cream. The mashed sweet potato thickens the soup as it sits.

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