Sweet potatoes are one of the oldest vegetables known to man and of the most beneficial one as well. So for today’s power foods food blogging group, I made one of the comforting dishes known to human kind. Soup.
Sweet potatoes are full of antioxidants, anti-inflammatory nutrients, and blood sugar-regulating nutrients. “Recent research has shown that particularly when passing through our digestive tract, sweet potato cyanidins and peonidins and other color-related phytonutrients may be able to lower the potential health risk posed by heavy metals and oxygen radicals” Source WHF .
For this weeks power foods blog group, its the hearty, sweet potato soup. Welcome Fall!
38 Power Foods blog group focuses on one ingredient each week taking inspiration from the book ; Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients from the editors of the whole living magazine. Each week we all come up with recipes, stories, articles to encourage eating nourishing food.
Who is we all ? The following wonderful people who make nourishing food and talk about it on their blogs. Do check what they have come up with this week. Also, If you are a blogger and love the idea of being part of the 38 power foods, we would love to have you join us. Contact: Mireya(at)myhealthyeatinghabits.com for details.
Jill and Margo at Saucy Cooks;
Jeanette at jeanetteshealthyliving ;
Martha at Simply Nourished Living ;
Mireya at Myhealthyeatinghabits ;
Alyce at More time at the table ;
Casey at My Sweet and Savory
Sweet potato soup – Indian inspired
- 1 tsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp black mustard seeds
- 1/4 th tsp turmeric
- 1 Tbs sliced ginger
- 1 tbs chopped garlic
- 2 small hot chilies
- 2-3 lemon wedges
- 1 medium size chopped tomato
- 4 cups chicken stock or vegetable stock
- 2 Cups peeled and chopped sweet potatoes
- 4-5 curry leaves
- 2 tbs chopped cilantro
- Salt to taste
Bring the chicken stock to a rolling boil in a medium sized pan and add the turmeric and salt.
Add in the sweet potatoes and cook for 10 minutes, covered on medium heat. After 10 minutes add the tomatoes and cilantro and cook for another 5 minutes.
Heat oil in a small pan or use a tadka pan if you have it.
Add in the cumin and wait for it to cook.
Now add in the mustard seeds and wait for them to splutter.
Ladle the soup into a bowl, place the curry leaves on top and now pour the hot oil infused with the cumin and mustard on top of the curry leaves.
Enjoy hot. With a squeeze of lemon juice.
We ate this with a little brown rice and peas pilaf.
Recipe NotesRecipe adapted from Power Foods