Sensational Sweet Potato Soup
Josh had been feeling a little under the weather, so when we headed to Whole Foods to stock up for dinner, soup seemed like the obvious choice. We wanted something hearty but not too filling and heavy. We did our usual peruse around the produce section grabbing whatever looked good. We ended up coming home with the following…
- 1 Onion
- 3 Carrots
- 1 Orange pepper
- 1 Head of Cauliflower
- 1 Sweet potato
- 1 Finger of Ginger
- 1 Finger of Turmeric
- 2 Serano peppers
- 4 Garlic cloves
- 2 Portobello mushrooms
- 1 Bushel of Chard
- 1 Bunch of Green onion for topping
- 1 Cup of veggie Broth (optional if you do not have any..just use water)
- 5 cups water
- Crushed Black pepper
Quinoa Lentil Mix
- 1 Cup quinoa
- 1 Cup red lentils
- 3 1/2 cups water
Put 1 cup of veggie broth in the pot with Chopped Onion. Turn pot to Medium high for about 3-5 minutes (to bring to a boil), and then turn heat down to simmer. Add in a little more veggie broth as needed to keep pot from sticking.
Add in Serrano’s and Garlic and let cook for 2 minutes.
Add in 5 cups of water and Carrots, Orange Pepper, Cauliflower, Sweet potato, Ginger, Turmeric and crushed black pepper to taste. Bring to a boil and then simmer for 20-30 minutes until everything is tender.
While soup is simmering place quinoa, lentils and water in a rice cooker and cook.
Chop Green onion and set aside for garnish
Place Portobello mushrooms on a cookie sheet. Sprinkle with Salt (we used salt flakes….a new discovery we love!) and crushed black pepper. Pre heat oven to 350 and set aside until there is about 10 minutes left for the soup. Cook the mushrooms for about 10 minutes until tender. Slice and set aside.
In a bowl put quinoa/lentil mix, top with soup, portobello mushroom and green onion.