It's winter and it's time to get rooted!
Are you eating root vegetables? Do you know how good they are for you? If you aren't including yams, squash, beets, carrots, radish, and rutabaga – it's time to start.
The root veggie we are most excited about is the white sweet potato, also known as the Japanese sweet potato. So here is a recipe that is quick and easy to whip together. Don't worry, this recipe also works great with regular sweet potatoes!
Prep time 20 min Cook time 40 min
Stores for 4 days in fridge
- 4 leeks chopped
- 1 tbsp Grapeseed oil
- 2 cloves of garlic, minced
- 6 cups of water
- 1 teaspoon sea salt
- 8 small to medium oriental or white sweet potatoes, cut into medium chunks or cubes.
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tbsp nutritional yeast
- Salt and pepper to taste.
- Warm a large pot over medium heat and add the Grapeseed oil, chopped leeks and garlic.
- Sauté the leeks for 5-10 minutes until they become soft and tender, add a pinch of sea salt.
- Pour in 6 cups of filtered water and chopped potatoes and bring water to a boil. Then lower the heat to a low simmer for 25 minutes.
- Stir in the thyme, rosemary and test the potatoes with a fork to make sure they are tender.
- Using a hand immersion blender or large blender puree the soup until it is creamy with no lumps.
- Stir in the nutritional yeast and any additional salt or pepper if desired.
- Ladle into bowl and top with sprouts, pumpkin seeds, more nutritional yeast and of course, Enjoy!
Recipe sourced from Marni Wasserman