Sunday, October 10, 2010
Chill in the Air...Means One Thing...Time for Soup!
With the temps dropping into the 50's at night, that newly identified chill tells me it is time for soup. I was talking to a firefighter yesterday who told me, "Oh, who needs home made soup when you have Progresso Light?"
Well, the answer is, "I need homemade soup." I like soups that are easy to make, and I like them on the thicker side with some added texture, like, chunky vegetables and some type of puree. Nothing out of can, however. No high sodium canned soups for me.
Here's a quick, easy and delicious recipe I whipped up in the kitchen yesterday. The color was lovely and the flavor way too delicious.
This soup will warm your plant-strong heart and you can eat it for breakfast,lunch, dinner, or snack.
Sweet Po/Carrots/Ginger Soup
Two very large organic sweet potatoes (leave the skin on), cubed
Pound of shredded organic carrots
1/2 white onion, sliced into half-moons
1 inch of peeled and diced fresh ginger
Two cups of finely minced kale
1 tsp of Bragg's Amino or Reduced Sodium Tamari
1/4 tsp nutmeg
1/4 tsp cinnamon
One quart of spring water
Fresh parsley garnish.
Saute the onion in a few tablespoons of water. Once they've started to caramelize, add the sweet potatoes, carrots and ginger. Add the quart of water, and simmer until the potatoes are done.
Remove 1/2 of the shredded carrots and set aside.
With an Immersion Blender, make a puree of the remaining veggies in the soup pot.
Put back the reserved carrots, and add the kale. Cover the pot and let the kale wilt. When you plate it, add some fresh parsley.
This is so good. The sweetness of the carrots and sweet potato clearly tells me that fall has arrived!
Time to rake the leaves!
- ► 2011 (19)