Sweet Potato & Brie Soup

(2 servings)

I'm without a car this weekend, and will be without, until my new car arrives (hopefully) within a week. A friend who drove me to work and back yesterday offered to take me grocery shopping, but I declined her generous offer. I thought this weekend would be a good opportunity to try to finish a few things off.

I found one sweet potato, an onion and some brie cheese in my refrigerator. I also keep several jars of Better Than Bouillon in a variety of flavours, so soup it was! It was very tasty for what seemed like very little effort on my part. I'm always pleasantly surprised when something turns out so well!

1 1/2 tsp olive oil
2 small cloves garlic,  minced
1 medium yellow onion, sliced (about 1/2 lb)
1 medium sweet potato, cut into small dice (about 1/2 lb)
2 small sprigs lemon thyme
1/2 tsp Harissa (or hot sauce), to taste
1 1/2 cups water
1 1/2 tsp Better Than Bouillon, Beef
1 tsp cider vinegar
salt and freshly ground black pepper, to taste
2 1/2 oz brie, diced

Heat the oil in a small pot. Add the garlic and saute for about a minute. Turn down the heat if necessary and add the onions. Saute those until they are translucent.

Stir in the diced sweet potato, thyme, Harissa, water, Better Than Bouillon flavouring and vinegar. Cover the pot and simmer very gently for about 15-20 minutes or until the potatoes are done.

Check and adjust the seasoning with the salt and pepper. Add the brie and cook, stirring for another 3 minutes. The brie didn't completely melt as I had expected, but then I left on the rind. However, I quite enjoyed the little bits of cheese in my soup.

Serve.