It’s a deeply nourishing elixir that I could feel coursing through my body into my bones making me feel instantly warmer and healthier. It lifted my spirits and rejuvenated me when I didn’t realize I felt bad to begin with! I can’t help but love a soup like that. I’m convinced it has magical properties. Magical, healing properties.
Try this if you’re feeling under the weather or just need a little pick-me-up. It works wonders for the body, mind and soul!
1. In a soup pot or large saucepan heat the olive oil and saute onion, garlic and celery over medium-low heat until tender. Add sweet potato and salt; saute 3-4 more minutes.
2. Add seasonings, tomato, broth, chickpeas and kale. Bring to a boil and simmer slowly for 25 minutes until sweet potatoes are tender. Taste halfway through and adjust seasonings if needed. Remove bay leaf before serving. Serve immediately with crusty bread.
I’m linking this to Chaya of My Sweet and Savory for Meatless Mondays and to Deb of Kahakai Kitchen for her Souper (Soup, Salad, Sammie) Sundays event.
The winner of the Tassimo T20 is Raina of Garden of Yum and the winner of the Natural Vines giveaway is Emily Z. of EZ’s Recipes. Congratulations to Raina and Emily Z. and thank you all for entering!
This is a slight riff on the awesome Molly Katzen Moosewood Cookbook which has been a bible of my family at dinner time for 20 years! Molly used squash and of course the Yam(sweet potato) is in this group. My my version gets very thick and creamy from the dispersion of the squash into the soup. I also add real potato’s and really anything colorful as is suggested by Molly. Red peppers and even yellow are a part of the original and they add even more color to this delicious and hearty stew. I also use small red potato’s and we go with red onions as well to bring gypsy color onto the bowl. The addition of Kale is a great idea and I will try this now.. I would think the less bitter Swiss Chard would be a good substitute and could bring even more color with the red and yellow variety!
“Pofta Bună”
I was cooking this soup tonight from memory and had forgotten the spices that needed to be added ~ Google directed me to your blog. Thanks so very much for having this recipe be available. I love your blog! I'm having it with chunks of feta cheese and rye crisp crackers on the side.
I could eat soup every day! I'm adding this to my list of ones to try.
Oh how wonderful, this is chock full of great ingredients, and I love the bit of cinnamon in there.Hope you had a lovely Christmas.*kisses* HH
Isn't that funny! I've got the Moosewood and I've been making this soup for years. We rarely cook the same thing twice, and this is one of the few recipes I consistently go back to. Great one to post.