Let’s hear it for leftovers…

Today’s lunch consists of salad and soup from last night’s supper.

Last night I made some stellar organic sweet potato bisque.  This was accompanied by a green salad made with onions and chevre, topped with a homemade honey Dijon vinaigrette and home backed croutons.

Everything but the olive oil and vinegar in the dressing was either locally produced or organic, making for a very sustainable meal.

Miranda’s Vegetarian Sweet Potato Bisque

1 onion (diced)
1 clove garlic (minced)
3 table spoons butter (substitute olive oil for vegan)
3 cups of vegetable broth
2 large sweet potatoes (peeled and cubed)
1 cup skimmed milk (substitute soy for vegan)
Salt
Pepper

Melt butter in saucepan and saute onions and garlic, until soft.  Add vegetable broth and sweet potatoes.  Bring to boil, then reduce heat to medium and cook until sweet potatoes are tender.  Puree using immersion or standard blender.  Add milk and blend till creamy.  Reheat adding salt and pepper to taste.  Serve with bread or croutons.

Healthy Living, Hearth and Home