Let's be straight, I love a green smoothie as much as the next girl, but most often I'm craving something warm to round out the back half of the day. Enter, soup. When made with plenty of broth and produce, soup is one of the most hydrating and vitamin-rich meal choices you can make. It's also the easiest way to rid your fridge of those on-the-fringe veggies and can add a variety of nutrients and flavors that you may not be likely to pour into a tall glass. This chipotle sweet potato soup fits the bill and is one of my favorites, plus it offers plenty of beta-carotene and capsaicin - known for cancer prevention and regulating blood sugar after meals. For the win.
Hot or cold, it's spicy, sweet, and just the right amount creamy. Add a side salad or a seedy roll and you've got a substantial lunch or dinner ready in 30 minutes. So let's throw a party now that our outdoor evening walk/run is a thing again and turn on a simple pot of soup that's just as nourishing as a green drink.
Chilean Mountain Soup
serves 4 - 390 cal - 11g pro - 6g fiber
- 1 yellow onion, medium dice
- 2 cloves garlic, smashed
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 4 medium sweet potatoes, washed and cubed
- 1 chipotle chili in adobo (or more to crank up the heat)
- 6 cups vegetable broth or water
- 1/2 cup cashews
- cilantro (optional)
- Drizzle olive oil into a large pot. Add garlic, onion, and cumin and big pinch of salt. Stir until softened.
- Add in sweet potatoes, chili, broth, and cashews. Bring to a boil, then cover and reduce heat to low for 30 minutes.
- Transfer 1/2 to a high speed blender. Blend and transfer to bowls or large storage container. Blend other 1/2 of soup and store. Garnish with chopped cilantro.