I’ve been on the search for some really great healthy recipes lately. Like recipes that just SCREAM with nutrients. Sometimes I try and play certain dishes that highlight veggies off as nutritious, when in reality they are only moderately healthy at best when you consider the amount of cheese or butter used in their preparation… but this recipe here- it fits the bill. It is just perfect for those of you, like me, that are trying to be a little bit healthier, starting a new beginning with the new year.
Now I’m not one of those die-hard detox fans, but I do like introducing more veggies into my diet on occasion I don’t think there is any better way to do this than with soups. Yes, you can make a green smoothie that is widely more nutritious since it doesn’t kill off any nutrients from heat exposure- but seriously– who wants to lose the appeal of taste when it’s hard enough to change your diet? That’s why I like soups- they are healthy, yet still maintain deliciousness. Don’t get me wrong, I am sure there are some great raw smoothie recipes out there (and I will eventually look into them), but for more general solution, I look to soups.
This soup in particular is made from sweet potatoes and ginger which are known to be highly nutritious. Leeks and apples, although not as nutrient dense, are still very good for you. And regular white potatoes? Well, they tend to have a bad rep because of how they are usually prepared, but they are nutritious in their own right too! Did you know that white potatoes actually have more potassium in them than bananas? True story. As you can see, with this cast of characters you really can’t do your body wrong. And if you want to dress things up and keep things healthy, just add a dollop of greek yogurt, a squirt of lime juice, and/or a pinch of cayenne pepper to your serving.
- 2 tablespoons canola oil or butter
- 2 leeks, white and light green parts only, cleaned and sliced
- 4 teaspoons minced fresh ginger
- 2¼ pounds orange sweet potatoes (like jewel yams or garnet yams), peeled and diced
- ½ pound Yukon gold or russet potatoes, peeled and diced
- 1 to 1¼ pounds tart apples, like Braeburn or Granny Smith, peeled, cored and diced
- 2 quarts chicken broth
- Salt to taste
- Fresh lime juice and medium-hot chili powder or chipotle chili powder for garnish
- Heat the oil or butter in a heavy soup pot or Dutch oven over medium heat. Add the leek and cook, stirring, until it is tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the sweet potatoes, regular potato, apples and water and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes to an hour, until all of the ingredients are thoroughly tender.
- Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until very smooth. Return to the pot, heat through and adjust salt. Ladle into bowls, squeeze a little lime juice and sprinkle a little chili powder over each serving and serve.
adapted from NY Times