Anyone who knows me well knows that if I’m not outside ordering people to do push ups and burpees, I’m sitting at my computer. I do take a break from these two activities to clean our house from time to time!
Since I try to walk the walk, I rarely skip lunch and always try to eat healthfully — usually with something green. I find it more difficult this time of year to put together a quick meal so I like to have something on hand that I’ve created earlier. That way all I have to do is heat it up and enjoy while reading the paper!
Today I made a sweet potato soup that was very tasty and filling. The recipe is based on one from Terry Walter’s book Clean Food.
1 large onion, chopped
1 Tablespoon coconut or olive oil
3 carrots, peeled and chopped
2 stalks celery, chopped*
3 sweet potatoes, peeled and diced
1.5 cups corn
4 cups chicken or vegetable stock
1 cup almond or rice milk
1 bunch kale, chopped
2 tablespoon fresh thyme or 1 tablespoon dried
2 Tablespoons almond or cashew butter
Melt oil in large pot and cook onion until soft. Add sweet potatoes, corn, celery and carrots. Cover with stock and milk and bring to a boil. Turn heat to medium and continue cooking until potatoes are soft, about 20 minutes. Turn heat off and partially blend with immersion blender. Add nut butter and kale. Cook until kale is wilted.
Check for taste and season with salt and pepper as desired. I usually add a few shakes of both onion and garlic powder too. You can add more kale each time you heat this up to be sure you’re eating enough greens!
*Trader Joes sells containers of already chopped onion, celery and carrot for about $2 if you’re super busy and want to cut down on prep time.