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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