Wednesday, November 17, 2010

Soup for the Soul

Usually the most action that happens in my kitchen is between me, flour, and sugar.
Last night was a different story though. I brought out the chef's knife.
I found a recipe yesterday that consisted of sweet potatoes, rutabaga, and kale. Two of the three ingredients that I not only have never cooked with, but never eaten. Looked yummy and nutritous though! Since it was below freezing (it felt like) yesterday, soup seemed perfect for the occasion!

After my run, I rushed to the store to pick up almost every ingredient the recipe called for, the only thing I had on hand was one sweet potato. The ingredient list is the following:

2 1/2 sweet potatoes
1 rutabaga
1 1/2 Onions
3 cloves of garlic
5 cups of broth (veggie/chicken/or make up your own)
1 bunch of Kale
Coriander Seed
Beans ( I used Old Mill's Bean and Lentil mix)
Avacado (garnish)
Salt and Pepper
Olive Oil

The recipe I was using

Lay the sweet potatoes and rutabaga (not pictured) in a pan and drizzle with olive oil and kosher salt.

The rutabaga smelled great! I had no idea how to chop it so Matthew did it. Bake the rutabaga and sweet potato mixture at 400 degrees for appx 45 minutes.

While those are in the oven, I boiled the bean/lentil mixture for about 10 minutes to soften up. If you used canned beans then you will add to the pot at the same time you add the kale, so this step would be unnecessary.

Begin dicing the onions. I started crying, it's true. My eyes are really sensitive :)

Saute the onions and the garlic on medium high heat until softened and brown.

This smelled absolutely amazing, and looked pretty too. After sauteing, you add the broth of your choice. I used the broth that cooking the beans left and also added a little chicken stock for some flavor. Go ahead and add the bean mixture too.

Now, you add the spice
 to make everything nice.
You're gunna do this twice.
Ha, but really.
Cumin, 1 teaspoon..or more. I chose to do more. I decided if I did the 1 teaspoon, I'd be following the recipe too closely, I can't do that. Nope.

1/2 teaspoon of coriander

I'm just going to go ahead and throw this out there. If you so happen to choose to cook this amazing soup, I would suggest you not taste testing at this point. I did, and it wasn't lovely. It tasted sort of bland with a hint of spices. But I'm telling ya, after you add the rest of the stuff and try the final soup, it's amazing. There's a reason for each and every ingredient.

It's done! Now add this to the soup!

The amount of kale that you have to put it will begin over flowing and resemble a muffin top-kinda-look. No worries, put the hat on and let it cook down!

Simmer for about 10 minutes.

Slice your avacado while it's simmering.

It doesn't look that great, not gunna lie. I was a little nervous, but don't hate until it's ate! It was absolutely delicious! Matthew and I plopped it right on top of some brown rice and mixed it in. It was really good. The sweet potatoes and rutabaga definitely  make for a savory and delicious soup.

The avacado also made it great. It added sweet freshness to the soup and I would highly recommend you not leave this ingredient out.

How do you like avacado's? In guac, salads, soups?
I'm searching for great recipes with this healthy fat!
Do share.

1 comment:

  1. ohhh man this soup is SO comforting sounding!!! I am on SUCH a soup kick these days! and i love avocado mixed w. greek yog and salsa! I dont like it by itself!