Yam Soup
A comforting yam soup with a hint of spice and richness, perfect for cozy meals. It combines tender yams, tomatoes, and beef stock for a hearty flavor.
Ingredients
Instructions
- Boil yams in water until tender; remove from heat and drain. Peel immediately under cold running water.
- Place yams in a mixing bowl; mash with a potato masher until smooth.
- In a large pot, heat vegetable oil over medium heat. Add chopped onion and cook until translucent.
- Add chopped tomato to the onion and cook for a few minutes.
- Pour in beef stock, add mashed yams, salt, and cayenne pepper. Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Garnish with a sprig of parsley before serving.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream or coconut milk after blending the yams. If you prefer a spicier kick, increase the cayenne pepper or add a dash of hot sauce. You can substitute vegetable oil with olive oil for a different flavor. Fresh herbs like thyme or cilantro could also enhance the soup's taste.
Serving Suggestions
Serve the yam soup hot, garnished with a sprig of parsley for color. It pairs beautifully with a side of crusty bread or a fresh salad. For a heartier meal, consider serving it alongside the Quick Barbecue Bake (Beef Or Low-Fat Turkey) or a meatloaf, making it a well-rounded dinner option.
Storage & Reheating
Store any leftover yam soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally, or microwave in short intervals until heated through. If the soup thickens, add a little extra beef stock or water to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Yam Soup contains roughly 549 calories, with 13g protein, 68g carbohydrates, and 27g fat. It is an excellent source of vitamin C (48% of the Daily Value), vitamin A (32% of the Daily Value), and iron (27% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2863mg per serving (124% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use sweet potatoes instead of yams?
Yes, you can substitute sweet potatoes for yams in this recipe. Sweet potatoes will offer a slightly different flavor and sweetness but will still create a delicious soup. Just ensure they are cooked until tender before mashing.
Is this soup suitable for freezing?
Yes, this yam soup can be frozen. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove or microwave, adding a bit of liquid if needed.
What can I add to make this soup more filling?
To make the yam soup more filling, consider adding cooked beans or lentils for protein. You can also incorporate cooked grains like quinoa or rice. These additions not only enhance the nutritional value but also provide a satisfying texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).