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Mother’s Day Sweet Potato Soup

Happy happy Mother’s Day to all!! Without our mamas we wouldn’t be here… I was going to share a Mother’s Day quiche with no eggs but I had too many requests for my sweet potato soup that I served in the store this past week. There are so many wonderful potatoes now in the market! I try and get a nice variety of colors and I cook them the day before to transform them to a resistant starch.

1 purple sweet potato

1 Japanese sweet potato

1 white sweet potato

1 yam

I leave the skins on, chop them and set aside

Sauté til fragrant

1 onion, chopped

4 cloves garlic, minced

2 c celery, chopped

2 T Sweet Immunity

1 tsp paprika

1 tsp cumin

1 tsp cinnamon

1 tsp curry

When fragrant, add the slurry into a blender with

1 1/2 c white navy bean to the slurry of veggies

3 c veggie broth

1 c CoCoFir

1 mango with peel but seed removed

Blend on high til chunky smooth

Put the blended veggies and broth into a large pot and add

1 of each - red, orange and yellow peppers, diced

2 c shaved Brussels sprouts

1 c slivered broccoli stalks

2 c chopped kale

1 c veggie broth

2 c adzuki bean

2 c white navy bean

All the chopped potatoes

Simmer til tender. Serve with chopped cashews or chopped parsley or mint. The skins of the potatoes may come off. I love to leave them in the soup for added texture and phytonutrients. They remind me of noodles. This is a hearty soup with lots of wonderful flavor and nutrients!

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