Transition into colder weather is a perfect time to move away from the fresh fruits and veggies of the summer and fall. This is a time for the root vegetables and the winter squashes that hold the nourishment of the earth well through the winter months. Soups are easy to digest, increasing your net gain from the food, spending less time on warming up cold food and breaking down raw food. Along with mindful eating practices, like breathing between bites, savoring each mouthful, avoiding eating on the run or while doing other things, are all beautiful ways to increase your vitality through food.
Enjoy this sweet potato chowder and all the variations your creative palette desires. Prepared as written, it is a delicious vegan meal. You can choose a protien of your choice and see what kind of dish it becomes. I’ve had it with pinto beans or chicken added. I’ve had it blended and not blended.
Sweet Potato Chowder
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium celery stalks, diced
- 2 cloves garlic, minced
- 2 pounds sweet potatoes (2 to 3 medium potatoes), peeled and diced
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1/2 teaspoon dried sage
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups vegetable stock
- Heat the oil in a Dutch oven or soup pot over medium heat until shimmering. Add the onion and celery and cook until the vegetables are soft and tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute more. Add the sweet potatoes, coriander, paprika, sage, salt, and pepper; stir to combine; and cook for 1 minute.
- Stretch, breathe, drink some tea, scritch the cat behind the ears.
- Add the stock and bring to a boil. Reduce the heat to maintain a simmer and cook until the sweet potatoes are tender, 10 to 15 minutes. Transfer about 2 cups of the soup, broth, and vegetables to a blender or food processor and purée until smooth. Stir the purée back into the soup and serve immediately.
Blessings in nourishment!
Lucy