Bowl Me Over
I’m celebrating a one year anniversary for my Facebook page & in a couple months, the blog. It’s been an exciting year. LOTS of learning and changes and re-learning. I’ve never built a website before and though this has been challenging at times, it’s been a ton-o-fun too!
To share a bit about myself, when cooking, things usually end up in a bowl, hence the name Bowl Me Over. I like the idea of recreating leftovers into a different meal, who likes to eat the same thing over and over? I also want to eat quality food and I know with the soups I’ve put together, I’m using good quality, affordable ingredients. Soups are usually pretty low in calorie and very filling also. Calories are always a challenge!
Which brings me to today’s soup de jour – since sweet potatoes are in season I’ve been making some fun things with them – sweet potato fries, baked sweet potatoes and most recently Sweet Potato Soup! This uses some unexpected spices to pull together the most amazing and delicious soup! It even got a stamp of approval from some pretty picky eaters – so I figure it’s a real winner! 😉
I started this off by sautéing a yellow onion, 2 stalks of celery, a green pepper, 3 sweet potatoes (you can substitute yams) and a couple cups of chopped kale. Everything was chopped into small bite sized pieces and sautéed in a stock pot over medium heat with a touch of olive oil.
Then I gathered all the spices – 1 tablespoon smoked paprika, 1 teaspoon turmeric, 1/2 teaspoon cinnamon, 1/4 teaspoon cayenne, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt & 1/4 teaspoon pepper. In addition to this I added 1 clove of minced garlic. I put all the spices in a bowl, that way they’d be ready to add to the stock pot.
Don’t let the spices scare you away! It’s just a touch of each – the peppers don’t give it fire, but a warm flavor. It’s the perfect combination!
When the veggies have sautéed for 6-8 minutes and just begin to get soft, add the spices and garlic. (If you have a parmesan rind, toss this in the pot too – it adds a great layer of flavor!) Toast the spices for about a minute, stirring them thru the mixture well. Then add the tomatoes, garbanzo beans and stock. Turn the heat to high and bring it to a boil. Once it boils, reduce the heat to low and cover it tightly. It will take 20-25 minutes to complete the cooking of the sweet potatoes.
When they are fork tender – blend a portion of the soup. I used a food processor because I wanted some of the soup to be in chunks, but still have a creamy smooth texture. I took out about 1/3 of the soup and processed it until smooth.
It came out perfectly! I poured the processed soup back into the stock pot and stirred it well. At this time I added chopped parsley, quite a bit – about 1/3 of a cup, well chopped. I added the parsley at the end of the cooking because it gives the soup a bright fresh flavor. Don’t skip that step!
I’ve received lots of compliments on this soup and it’s definitely a winner! It’s a delicious combination of vegetables and so yes it’s vegetarian. If you skip the parmesan, it’s even vegan. If you’d like the complete recipe for Sweet Potato Soup – please click here!