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  

Quinoa Turkey Chili

Since I am hopeful the 80° weather will be ending this week, I opted to toss some chili into the slow cooker. I have wanted chili for weeks now and finally had to give in. I have expressed my love for my slow cooker before, and this is another recipe that is a set and forget type recipe. 

What I love about this recipe is you can't really over cook it. If your workday ends up going a little long, no worries. It will be just as delicious when you finally make it home. Also, if you know you need to let it cook a little longer than 6 hours, just cut your sweet potatoes a little larger and they will take a bit longer to cook, assuring they don't get mushy. 

You could use any type of ground meat in this recipe. If you prefer beef or chicken, feel free to substitute. I choose to use ground turkey to keep dinner a little lighter that your typical chili. 

If you don't have a slow cooker or want to cook your chili faster, cook your sweet potatoes before you but them in your chili. Once you chop them, pop them in the microwave with a little water in the bottom of a bowl and cook them for 15 minutes. You can then cook the chili over a low simmer in a large sauce pan for about 30 minutes. I just feel the flavors marry together better when slow cooked.

Lets make some chili! Printable recipe here.

Quinoa Turkey Chili

naturally GF/DF

Ingredients:

about 1 1/4 pound ground lean turkey

1 medium white onion

3 cloves garlic

1 medium sweet potato

1, 28 oz can crushed tomatoes

1 can red kidney beans

1 can great northern beans

1 cup quinoa

1/4 t red pepper flakes

1 T chili powder

1/2 t paprika

1 t cumin

salt and pepper to taste

3 cups low sodium chicken broth

What to do:

Dice your onion.

Mince your garlic.

Peel and chop your sweet potato into bite size pieces.

Drain and rinse your kidney and northern beans.

Rinse your quinoa.

Add your ground turkey and diced onion to a large skillet.

Using a wooden spoon, break up the turkey. Sprinkle with salt and pepper and allow to cook until no longer pink.

Transfer your meat and onions to your slow cooker.

Add in garlic, sweet potato, beans, quinoa, spice, and lastly the chicken broth.

Give it a good stir. 

Cook on low for 5-6 hours, or until the sweet potatoes are fork tender. Before serving, taste for salt levels. You may have to add a little more. It took mine right at 6. 

Ladle into bowl and grab a spoon! If you get to have cheese, top with a little monterey jack cheese. 

Thanks Y'all!

-Wise Wife