loveandlemons5.0
Sustenance Sweet Potato Soup
Reprinted with permission from The Perfect Blend, copyright 2016 Tess Masters. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
👥 8 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●food processor
- ●spatula
- ●wooden spoon
- ●pot
- ●blender
📝 Preparation Steps
1
To make the cauliflower rice, preheat the oven to 375°F (180°C). Line a large baking sheet with a silicone liner or parchment paper.
2
Put the cauliflower florets in a food processor and pulse about 5 times, until the cauliflower has the texture of couscous. You may have to process in two batches. Transfer the cauliflower to a large bowl and stir in the oil and 1 teaspoon of salt until well combined.
3
Transfer the “rice” to the prepared baking sheet and bake for ⏱️ 15 minutes. Stir with a spatula or wooden spoon and continue to roast for another ⏱️ 15 minutes, until the “rice” begins to brown. Set aside until ready to serve.
4
To make the stew, in a large pot over medium heat, warm the oil and sauté the onion and garlic with a pinch of salt for about ⏱️ 5 minutes, until the onion is soft and translucent.
minced garlic (about 2 cloves)2 teaspoons(720ml) vegetable broth3 cups(570g) peeled and roughly diced orange-flesh sweet potatoes4 cups(210g) chopped broccoli florets3 cups(120g) Swiss chard, stalks removed, leaves cut into ribbons (about 1 large bunch)4 cups
5
Meanwhile, add the broth, tomatoes, ginger, and red pepper flakes to your blender and pulse a few times on low until rustically chopped and combined but not blended.
6
Stir the sweet potatoes and broth mixture into the sautéed onion. Increase the heat to high and bring the mixture to a boil. Lower the heat to medium, add ½ teaspoon of salt, and simmer, uncovered and stirring occasionally, for about ⏱️ 15 minutes, until the sweet potato is just tender.
7
Add the broccoli and simmer for another ⏱️ 5 minutes.
8
Stir in the chard and almond butter and simmer for another ⏱️ 5 minutes, until the chard is just wilted. The broth should be absorbed and you should have a creamy vegetable dish. Stir in the cilantro and tweak the salt to taste.
9
To serve, spoon equal amounts of the cauliflower rice into bowls and spoon the stew next to or over the “rice.” Top with the avocado and sliced almonds and sprinkle with the hemp seed and chia seed boosters. Finish by topping with the pea greens booster.
(720ml) vegetable broth3 cups(570g) peeled and roughly diced orange-flesh sweet potatoes4 cups(210g) chopped broccoli florets3 cups(120g) Swiss chard, stalks removed, leaves cut into ribbons (about 1 large bunch)4 cupsmedium avocado, pitted, peeled, and sliced1
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