Double the Richness! Sweet Potato Soup with 🍁Korean Soybean Milk & Sweet Potato Soup🍁
Transform Leftover Sweet Potatoes into a Delicious Meal with Soybean Milk! 🍠
Don’t let those bland, mushy sweet potatoes in your fridge go to waste! This recipe will turn them into a delightful ‘Golden Sweet Potato Soup’ that’s both sweet and savory. By adding Korean soybean milk (konggukmul), we’re doubling the richness and achieving an incredibly smooth texture. This warm and hearty soup is perfect for warding off the chill. Get ready to make it now!
Main Ingredients- 250g sweet potato (about 1 medium-sized)
- 1/2 onion (small size)
- 300ml Jungssafood Korean Soybean Milk (Konggukmul)
- 35g butter (approx. 2.5 Tbsp)
- 1 slice cheddar cheese
Cooking Instructions
Step 1
First, wash the sweet potato thoroughly and cook it until very tender using a steamer or a pot. It’s ready when a chopstick easily pierces through. Once cooked, let it cool slightly, peel, and mash or chop it into large pieces. Thinly slice the onion.
Step 2
Melt the butter in a pan over medium heat. Add the sliced onion and sauté until it becomes translucent. When the onion starts to turn golden brown and caramelize, add the mashed sweet potato and sauté together for just 1-2 minutes, allowing the sweet potato to absorb the flavors of the butter and onion.
Step 3
Pour 300ml of Jungssafood Korean Soybean Milk into the pan with the sautéed sweet potato and onion mixture. Stir to combine, and bring it to a gentle boil over medium heat. Once it starts to bubble, reduce the heat slightly and simmer for another 2-3 minutes to allow the ingredients to soften further.
Step 4
Now it’s time to blend the cooked sweet potato mixture until smooth using a blender or immersion blender. Blend until you achieve a velvety smooth consistency with no lumps. Be cautious when using a blender with hot liquids; it’s advisable to leave the lid slightly ajar to allow steam to escape.
Step 5
Transfer the blended soup back into a pot. Place it over low heat and season with a pinch of salt and pepper. It’s best to start with a small amount of seasoning, tasting and adjusting as you go, to avoid overpowering the natural sweetness of the sweet potato and the richness of the soybean milk. Stir continuously with a spatula or ladle while simmering gently. Make sure to prevent it from sticking to the bottom.
Step 6
Once the soup reaches your desired consistency and is heated through, add the slice of cheddar cheese. Stir gently over low heat until the cheese is completely melted. This will add an extra layer of creamy richness to your sweet potato soup. Serve hot and enjoy immediately! It’s even more satisfying when served with bread or croutons.
