Sweet Potato Bisque with Crispy White Beans
To make the crispy white beans I usually use my airfryer. If you don't have one, you can get similarly crispy results in the oven ;)
Sweet Potato Bisque
extra virgin olive oil or avocado oil
medium-large sweet potatoes
or one 14-oz can
vegetable bouillon base or 1 bouillon cube or 3 cups vegetable broth
skip water if using broth
Crispy White Beans
can cannellini or navy beans
drained and rinsed
Extra Virgin Olive Oil
Heat the oil in a large heavy bottomed pot on medium heat.
Add the minced garlic and onion and sauté until the onions turn translucent.
Add the sweet potatoes and beans, followed by the water and bouillon paste.
Bring to a boil, then reduce it to a simmer and cook for 20 minutes, or until the potatoes are tender.
Remove from the heat and stir in the black pepper and cayenne.
If you have an immersion blender use it to puree the soup until silky smooth. If you do not have one, allow it to cool until you can transfer it to a blender to blend.
Serve the bisque garnished with the crispy white beans and roasted sweet potatoes (optional).
Preheat oven to 425°, and line a baking sheet with parchment paper or a silicone baking mat. Skip this if you plan to use an air fryer.
Place beans in a bowl, or directly onto the baking sheet.
Drizzle the oil over the beans and toss.
Then sprinkle the remaining ingredients over the beans and toss well to coat.
Spread them evenly onto the baking sheet or into the air fryer, and roast for about 20 minutes, or until crispy. If using the air fryer, fry at 375° for 15 minutes.
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Printed at SweetPotatoSoul.com