Sweet potato, white bean, and Swiss chard soup

Thought it would be a good time to look up all my recipes for the toothless, and realised I have almost nothing posted here! Whoops. I thought I had posted a bunch of recipes when I first got my braces, and had difficulty eating anything. Will definitely start moving a bunch over from my other blog, which is more about crafty stuff and has many tasty, crunchy, chewy, unhealthy recipes besides.

For a start, here is something I will be making this weekend. This weekend is going to be a soup extravaganza! Also thinking about borscht and squash/pear soup (based on what’s rotting in the fridge, and what’s coming in our next veg box).

Sweet potato, white bean, and Swiss chard soup

1/2 cup dry small white beans (I think they were navy beans?)
a sprig of fresh rosemary
1 onion, chopped
3 or 4 small sweet potatoes (mine were kind of small—you need enough to make about 2 cups mashed
4 big cloves of garlic
1 tbs olive oil
salt & pepper
1 bunch swiss chard, rinsed, ribs cut out, and roughly chopped
4 cups stock (chicken, veg, whatever—I used vegan onion bouillion cubes)

Combine the beans with rosemary and onion in a stock pot, cover with lots of cold water. let soak for 6+ hours (overnight works)

Cut sweet potatoes into chunks of about an inch maximum. Toss with garlic and olive oil in a baking dish; season with salt & pepper. Bake for 1 hour at 325F.

While potatoes are roasting, simmer the beans over low heat. About 5 minutes before the potatoes will be ready, add the chard.

Mash the cooked potatoes; add to the stock and puree until smooth. Drain the beans/chard, pick out the rosemary, add the potatoes/stock to the beans.

Cook all together over medium heat for about 15 minutes.