Monday, January 16, 2012

Sweet Potato Soup


The kids were off from school and I promised them a day in their pajamas (I snuck in an early run, but otherwise we all hibernated together). It was a perfect, quiet day that just called out for a comforting and warm ending.

I looked around online for a recipe that would incorporate everything I was hoping to include, but didn't find any that really fit the bill. Instead I decided to kind of wing it, and the results were very tasty!

While I tend to prefer chunkier stews, a smooth soup can be very kid-friendly, as it essentially means all of the healthy bits have been pureed into oblivion! They had no idea I snuck so many onions and kale into the mix.

They also, however, lamented the resulting shade of the soup. I tried to dress things up with some diced chicken sausage and candied pumpkin seeds on top. They were still not enamored, but the caveman gave it a "10 out of 10."

For the sausage, I used Trader Joe's chicken breakfast sausage links.


Sweet Potato & Sausage Soup

4 small sweet potatoes, peeled & roughly chopped
4 celery stalks, diced
one large handful shredded carrots
one diced onion
3 large handfuls of kale, stems removed
4 minced garlic cloves
1 lb. chicken breakfast sausage links, 4 set aside
1 tsp. cinnamon
1 tsp. cumin
1/2 tsp. coriander
1/2 tsp. curry powder
salt and pepper, to taste
8 cups organic chicken broth

Heat a little olive oil in a large skillet over medium heat. Add sweet potatoes, celery, carrots, onion, garlic, sausage and seasoning. Cook for about 8-10 minutes, stirring to break up sausage and ensure everything gets heated. Add the kale in the last few minutes of cooking.


Meanwhile, heat the broth in a large pot until it comes to a boil. Add the sausage and vegetable mixture, lower heat and simmer for 10 minutes.


While the soup is simmering, cook the remaining sausage links in a skillet, chopping/crumbling them once cooked.

Puree the entire mixture in a high speed blender. Taste for seasoning. Some butter or "cream" (such as coconut milk) can be added.

Optional candied pumpkin seeds:

1 tbs. butter
1 tbs. stevia
1/4 tsp. cinnamon
1/4 tsp. cayenne
1/4 tsp. paprika
1/4 tsp. salt
1/2 tsp. cumin
1/4 cup raw pumpkin seeds

Melt butter in a small skillet or saucepan. Combine spice mixture and add to the melted butter, cooking a minute or two to caramelize.


 Add pumpkin seeds and cook, stirring occasionally. Remove from heat and allow to cool.



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