Sweet Potato Soup Recipe
Ingredients:
- 1 large sweet potato, peeled and chopped into bite size pieces
- 2 medium carrots, peeled and chopped
- 2 ribs of celery, chopped
- 1 onion, peeled and chopped
- 3 tablespoons of extra virgin olive oil
- Vegetable broth (organic and low sodium)
- 1tsp garlic powder (and or fresh)
- 1tsp onion powder
- 1 sq inch fresh ginger chopped fine
- cayenne (however much you prefer...I love my soups spicy, clears and warms me up)
- Himalayan salt and pepper, to taste
Recipe:
Cook all vegetables with olive oil over medium heat in a large pan until onions are translucent or vegetables are ever so slightly browned.
Then add enough vegetable broth to cover.
Bring to a boil, then turn down heat, and allow to simmer for five to ten minutes or until all vegetables are tender. (For a cream soup let simmer for just 5 minutes then put in a blender. To have a chunky hardy soup let it cook for about 10 minutes or until veggies are desired softness).
Add Himalayan salt and pepper, to taste.
I then cooked some quinoa (pronounced Keen-wah) for protein. I ended up mixing it into the soup.
To cook Quinoa, rinse it well first, then soak for half an hr. Rinse well again and start to gook it.
For a large pot I used 1 cup of quinoa . I added 3 cups of water and boiled it on medium heat for 15-20 minutes). For 1 serving I made 1/4 cup if quinoa with 3/4 cup of water. Have the burner on until almost all the water is gone. Then turn off the burner and let it sit covered for 5 minutes...it will absorb the rest of the liquid. The texture and taste is a mix between rice and a steel cut whole grain oatmeal.
For a large pot I used 1 cup of quinoa . I added 3 cups of water and boiled it on medium heat for 15-20 minutes). For 1 serving I made 1/4 cup if quinoa with 3/4 cup of water. Have the burner on until almost all the water is gone. Then turn off the burner and let it sit covered for 5 minutes...it will absorb the rest of the liquid. The texture and taste is a mix between rice and a steel cut whole grain oatmeal.
This soup was soo delicious that I made it again from scratch the next day for lunch and had left over for dinner. The second time I made it I added 3 stalks of Swiss Chard and yellow carrots too. I added extra celery as well and added the quinoa to the whole pot of soup.
Nutrition Info:
Sweet potatoes- are rich in a number of micronutrients, the most prominent of which are vitamin C and beta-carotene; both are powerful antioxidants that can significantly decrease your risk of experiencing cardiovascular disease, including diabetes, and various types of cancer, including colon cancer. If your digestive tract is relatively healthy, and you regularly eat healthy fats, your body can convert some of the beta-carotene found in sweet potatoes into vitamin A. And vitamin A can promote optimal immune system strength, a healthy digestive tract lining, optimal vision, and healthy skin. Sweet potatoes are also abundant in manganese, copper, dietary fiber, vitamin B6, potassium, and iron.
Not pictured- garlic powder, onion powdered, fresh ginger and cayenne
Chop up all ingredients into bite size pieces
On medium heat cook all veggies in the olive oil (can use coconut oil instead, but this will give a hint coconut taste so only do so if you like coconut flavor)
First batch- after cooking the veggies in the vegetable broth
Second batch...before adding broth to cook- added Swiss Chard and yellow carrots too
Done version- I also added the cooked quinoa to the pot in the second batch after cooking both first
My tricolor Quinoa - I buy mine in bulk, 5lbs from Earth Shift Products...Raw and Organic for only $23.85!
Quinoa is actually a seed not a grain...and it is gluten free:)
Cooked Quinoa (3 cups water 1 cup Quinoa) simmering for 15-20 minutes...
until water disappears...you can add more or less water to make it more firm or softer
This was one serving (1/4 cup of Quinoa)
