Sustenance Sweet Potato Soup

Womenscorner Desk
December 12, 2020

The recipes are grouped into sections like Energy, Immunity, Detox, Protein, Weight Loss, Anti-Inflamatory, Low Carb, Probiotic Promoting, and Feed the Soul. In each section she talks about vegetables and herbs that are helpful for various ailments it’s filled with fascinating information whether you’re new to plant-based eating or you’re a well-seasoned veggie cook.

Ingredients :

Cauliflower rice:

- 2 medium heads cauliflower, cut into florets

- ¼ cup (60ml) extra-virgin olive oil

- 1 teaspoon natural salt, plus more to taste

Stew :

- 1 tablespoon grapeseed oil or extra-virgin olive oil

- 1 medium yellow onion, roughly chopped

- 2 teaspoons minced garlic (about 2 cloves)

- Natural salt

- 3 cups (720ml) vegetable broth

- 2 (14.5-ounce/411g) cans whole tomatoes with their juice

- 1½ tablespoons minced fresh ginger

- ¼ teaspoon red pepper flakes

- 4 cups (570g) peeled and roughly diced orange-flesh sweet potatoes

- 3 cups (210g) chopped broccoli florets

- 4 cups (120g) Swiss chard, stalks removed, leaves cut into ribbons (about 1 large bunch)

- ⅓ cup (43g) roasted almond butter

- ½ cup (14g) loosely packed finely chopped cilantro

- 1 medium avocado, pitted, peeled, and sliced

- ½ cup (80g) sliced raw almonds

Optional Boosters :

- ¼ cup (35g) shelled hemp seeds

- 1 tablespoon chia seeds (black or white)

- ¼ cup (10g) pea greens

Method : To make the cauliflower rice, preheat the oven to 375°F (180°C). Line an outsized baking sheet with a silicone liner or parchment paper. Put the cauliflower florets during a kitchen appliance and pulse about 5 times, until the cauliflower has the feel of couscous. you'll need to process in two batches. Transfer the cauliflower to an outsized bowl and stir within the oil and 1 teaspoon of salt until well combined. Transfer the “rice” to the prepared baking sheet and bake for quarter-hour . Stir with a spatula or wooden spoon and still roast for an additional quarter-hour , until the “rice” begins to brown. put aside until able to serve.

To make the stew, during 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. Meanwhile, add the broth, tomatoes, ginger, and red pepper flakes to your blender and pulse a couple of times on low until rustically chopped and combined but not blended. Stir the sweet potatoes and broth mixture into the sautéed onion. Increase the warmth to high and convey the mixture to a boil. Lower the warmth to medium, add ½ teaspoon of salt, and simmer, uncovered and stirring occasionally, for about quarter-hour , until the sweet potato is simply tender.

Add the broccoli and simmer for an additional 5 minutes. Stir within the chard and almond butter and simmer for an additional 5 minutes, until the chard is simply wilted. The broth should be absorbed and you ought to have a creamy vegetable dish. Stir within the cilantro and tweak the salt to taste. 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.