Simcha Sweet Potato Soup

From: Terry Gladstone - Redondo Beach, CA

Serves: 8


1 white onion, diced
1 can fresh cut whole kernel sweet corn
2 tablespoons olive oil
1/3 cup Manischewitz® White Concord Wine
3 large sweet potatoes
2 cans Manischewitz® Clear Chicken Consomme
1 1/2 teaspoons each basil, tarragon, ginger and thyme
1 cup pareve vanilla soy or almond milk


In a stainless steel soup pot, saute onion with corn kernels in oil over medium heat for 10 minutes. Add wine, sweet potatoes, 4 cups chicken broth, herbs, ginger, salt and pepper to taste. Simmer 10 minutes. Add pareve almond or soy milk and simmer 5 minutes longer. Adjust herbs as needed for seasoning. Serve in cups or soup bowls and garnish with chopped chives or croutons.

This Simple, Simcha Potato soup is colorfully festive and can be adapted into pareve and dairy recipes also. I often double the recipe to have yummy leftovers for the week. It's a crowd favorite. And, of course, I listen to Matisyahu while I'm making it. Dancing, singing and cooking with Manischewitz® make this a winning recipe.

Print Recipe