Sweet Potato Soup

I have a stuffy nose and cough that I just can't seem to shake, so of course I have been eating lots of soup. I was tired of the chicken noodle, tomato soups that are the go to's when you don't feel well. I absolutely love sweet potatoes so I decided to whip up some of my sweet potato soup. 

It was an easy decision because it is simple and makes enough for leftovers for lunch the next day. I love when I don't have to think about what lunch will be. I often just grab things around the house to put together a "meal."I eat a lot of fruit and hummus.

If you can enjoy dairy, you can substitute the coconut milk for whipping cream and it will make the soup a little creamier.

Sweet Potato Soup

naturally GF/DF

Ingredients:

2 1/2 - 3 pounds sweet potatoes (about 4 medium to large potatoes)

1 can white cannellini beans

3 cloves garlic

4 cups low sodium vegetable broth (1, 32 oz box)

1/2 cup coconut milk

juice of 1 lemon

1 t salt

1/4 t cayenne (you can adjust as you wish)

1/4 t garlic salt

What to do:

Bring a large pot of water to a rolling boil.

While you are waiting for your water to boil, thoroughly wash, peel, and cube your potatoes.

Add your potatoes into the boiling water and allow to cook for 12-15 minutes or until they are fork tender. 

Drain and rinse your white beans.

Mince your garlic.

Once your potatoes are tender, drain and add into blender or food processor. I opted for the blender but either will work. 

Add 2 cups vegetable broth, beans, and garlic into the blender.

Process until smooth.

Add the sweet potato mixture back into the large pot you boiled your potatoes in. 

Shake the can of coconut milk well.  Add in the remaining 2 cups broth and coconut milk. 

Over medium low heat, stir and bring the mixture to a simmer. 

Add in the lemon juice, salt, cayenne, and garlic salt.

Allow the mixture to summer for about 5 minutes so all the flavors come together a bit. 

Top with toasted almond slivers and dig in!

Thanks Y'all!

-Wise Wife  

Lentil Chickpea Soup

There is something about a big bowl of hearty soup when it is cold outside. It just seems to warm your soul. It has been cooler around here, so I wanted to dive into my lentil soup. It is pretty simple and absolutely delicious. 

This makes a wonderful vegetarian option, but if you are like my husband, he doesn't understand a meal with out some sort of meat. I opted to use rotisserie chicken and just tossed it in with about 10 minutes left on my cooking time to let it heat it up. 

Love a soup full of delicious veggies. This is a good one to freeze for future dinners as well! 

Want to make some soup? Printable Recipe Here!

Lentil Chickpea Soup

GF/DF

Ingredients:

1 1/2 cup lentils

1 medium white onion

3 cloves garlic

2 celery stalks

2 carrots 

1 can chickpeas 

3 T olive oil

3 T tomato paste

2 boxes chicken broth (or vegetable broth for vegetarian option)

1 bay leaf

2 sprigs fresh thyme

1/4 t salt, may need to add more later

1/4 t black pepper 

1 cup shredded rotisserie chicken (optional)

peanuts (optional)

What to do:

Rinse your lentils well.

Peel your carrots.

Chop carrots, onions, celery, and garlic.

Drain and rinse chickpeas.

Heat olive oil over medium heat.

Add in onions and garlic and sauté until the onions are translucent (about 5 minutes).

Add in celery and carrots and sauté for another 4 minutes.

Stir in the tomato paste.

Add in chicken broth, lentils, bay leaf, thyme, salt, and pepper.

Stir it all together. 

Bring your soup to a boil and then lower to a simmer. Allow the soup to simmer for about 30 minutes.

Stir in the chickpeas and allow to simmer for another 15 minutes.

If you are using the chicken, toss in with about 10 minutes to go. Also, remove the bay leaf before serving. 

Serve topped with peanuts halves if you wish... Hubs opted for no peanuts, but added a few dashes of hot sauce in his and said it was yum!

Enjoy! Thanks Y'all!

-Wise Wife