This is my daughter's new favorite soup right now. She gobbles it up without question, while repeatedly telling me how I'm the best cook in the whole world. :) It's also very easy to make, and oh so good for you!
INGREDIENTS:
- About 3 medium sweet potatoes (3 cups of mashed sweet potatoes; directions below)
- 2 teaspoons extra virgin coconut or avocado oil
- 1 small onion (about 1/2 cup minced)
- 3 cloves garlic, minced
- 1 small head of broccoli (1 1/2 cups minced broccoli)
- 2 tablespoons coconut flour
- 2 teaspoons sea salt (or to taste)
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon nutmeg
- 1/4 teaspoon chili powder
- 1 tsp sage (I like using fresh, but dried rubbed sage can work)
- optional: 5 slices of nitrate-free bacon, cooked and crumbled
- optional: good quality sour cream
- optional: raw shredded cheese
DIRECTIONS:
1. Peel the sweet potatoes, and carefully cut into thin rounds. Place in a large stock pot, and cover with water, add a dash of salt and bring to a boil. Turn down heat to medium-high and cook potatoes until fork tender, about 15 minutes. Drain potatoes, and place in a large bowl, and mash with a potato masher. Set aside.
2. Put 2 teaspoons oil in a large sauce pan and heat over medium heat. Place the diced onions and garlic into the pan and cook, stirring occasionally for 3 minutes.
3. Add the minced broccoli to the pan, and cook for 4 minutes, stirring occasionally.
4. Add the chicken broth to the pan, and boil for 2 minutes. Put in the coconut flour, and coconut milk, and whisk while boiling for another 2 minutes.
5. Add the salt, pepper, nutmeg, chili powder and sage.
6. Now add the 3 cups of mashed sweet potato, and mix well, adding more chicken broth if needed, and taste test for salt level.
7. Serve with optional bacon crumbles, cheese and/or sour cream on top.
Enjoy!
Approximately 4-6 servings
(Adapted recipe from here)
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