Double down on nutrient dense potatoes in this super easy sweet potato based soup.. It's easy prep. easy to switch up based on the vegetables that you have in your fridge, and features a touch of tahini for a smooth and creamy finish. And the best part? Roasted blue potatoes on top to add a crunchy kick!
What's been going on around here? A whole lot of nothing, really. I have been fighting off some sort of plague for the better part of two weeks. I probably would have been finished with it sooner had I not been in complete denial and trying to maintain my training schedule. Both Taste Tester and a wise friend repeatedly told me versions of 'listen to your body.' I understand that that is generally considered good advice, but in my case I have two voices--my heart, which tends to be a 21 year old version of myself at a bar after one two many drinks shouting "We can keep going! YEAH! We're fine! ALSO, we're very good at dancing!" And my head, which is certainly closer to the current version of myself quietly mumbling, "I don't want to stress anyone out butI think we have the flu."
For the record, I am certainly not good at dancing--I'm all limbs--and while it may not have been the flu, it certainly was more than the common cold. Anyway, yesterday morning my illness got the better of me--I was supposed to do a 20 mile training run. I took the dogs out for 3.5 miles, felt terrible, threw myself a one-woman, two-dog pity party for a few minutes, then dedicated the rest of the day to resting--something I should have done a week ago.
So what to eat to nourish the body when you've got some sort of illness? Well, I've mentioned the humble sweet potato many times on this blog, both due to it's reputation as a nutrient powerhouse, and because of our tumultuous history together. Sweet Potatoes are loaded with Potassium, Vitamins: B-6, Vitamin A, and even a little Vitamin C. Combine that with the similarly loaded nutrient value of blue potatoes & the Amino Acids in Braggs Amino Acids, and you've got a health tonic in the form of a creamy, filling, nourishing bowl of soup. I've included two ways to make this below--pressure cooker & stove top. Enjoy!
Medium Quick, Easy Prep
Makes 4 servings
What You Need:
For the Soup:
9 small sweet potatoes (will make 4 cups, pureed)
4 cups vegetable broth
2 tablespoons Tahini
1/4 cup cilantro
2 tablespoons amino acids
Diced Vegetables of choice (Mine were: mushrooms, red pepper & spinach)
For the Potato Croutons:
3 potatoes, cubed. I used Yukon Blue, but any potato will work.
1 tablespoon oil of choice
1/2 tsp cayenne, for sprinkling (If you're not a fan of heat try paprika or a mild chili powder)
Step One: Preheat your oven to 375 degrees
Step Two: In a bowl, toss your tablespoon oil and blue potato cubes until they are evenly coated, then transfer to a baking sheet. Sprinkle with the Cayenne.
Step Three: Cook the potatoes in the oven for about 25 minutes, tossing at least once so multiple sides get crispy. Ideally you'll time these steps along with the soup prep steps below so everything is finished at the same time!
Version One: Put all of your soup ingredients in your pressure cooker, minus the extra vegetables, and either set on the 'soup' setting or simmer for about 30 minutes, until everything is well boiled.
Version Two: Put all of your soup ingredients, minus the extra vegetables, in a big pan on the stove top & simmer for about 30 minutes, until everything is tender
Step Five: Transfer the hot mixture (be careful!) to a blender and puree.
Step Six: (Pressure cooker & stove top options listed below)
Version One: Put the puree back in the pressure cooker, and add your chopped vegetables. Put the pressure cooker on the 'steam vegetable' setting for 4 minutes
Version Two: Put the puree back in the pan on the stove top and add your chopped vegetables. Simmer over low heat for 10 minutes.
Step Seven: Put your soup in bowls, then sprinkle your crispy potato croutons on top!
There you go! Always a crowd pleaser, even if people aren't under the weather. This also heats up really well for the next few days, so it's an easy one to make ahead and save. Just store the potato croutons seperately so they don't get soggy.