I recently read an article, courtesy of Food Inc.'s Take Part, on the dangers of consuming soup from a can due to high quantities of bisphenol A (BPA) present in the lining of the cans. This chemical has been linked to all sorts of conditions such as cancer, diabetes and reproductive issues (article: http://www.takepart.com/article/2011/11/23/no-canned-soup-you).
With this in mind, opt for delving into the simple art of making soups from scratch. I have always steered away from making my own soups in the past, as I thought it would be a complex process involving large pots stewing vegetables for 14.7 hours and sticking to a strict schedule of adding in the perfectly specific combination of spices and broths and sprinkles of warmth. If I'd known it was actually this easy, I'd have started a long time ago!
In keeping with my previous Autumnesque theme, and the fact that today is the U.S. Thanksgiving, here is a recipe for pumpkin sweet potato soup. Scroll down to find a RAW recipe for a similar soup below it (it's like pumpkin pie in a bowl), should that be more to your taste. Both recipes pack a huge punch of vitamins A and C, fibre, potassium, manganese and taste-explosion-goodness!:
PUMPKIN & SWEET POTATO SOUP
Ingredients:
- 3 cups diced fresh, peeled pumpkin (peel and chop raw pumpkin, preferably a sugar pie pumpkin)
- 3 cups diced peeled sweet potato
1 large yellow onion, chopped- 4 large cloves garlic, minced
- 3.5 cups veggie broth (homemade or bought - watch sodium content!)
- spices can be adjusted to taste
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/8 tsp allspice
- 1 tablespoon honey
- 1 tablespoon coconut oil
- salt & pepper to taste
- *optional for a thicker soup*
- 1 tsp chia seeds soaked in 1/3 cup water for 30 mins
- 1 tsp arrowroot (in place of cornstarch which I don’t recommend)
- Preheat oven to 475 degrees
- Toss sweet potato and pumpkin dice in coconut oil, honey, salt & pepper
- Bake in preheated oven for 25 mins, tossing every 10
- Meanwhile, saute onions and garlic in skillet with coconut oil until onions are translucent and start to caramelize
- When sweet potato and pumpkin are done, cool a bit and puree in food processor with onions and garlic
- Add broth, spices, and remaining ingredients, and continue to puree until smooth
- Taste, and if satisfied, return to a pot on the stove to heat through
- Top with roasted pumpkin seeds, raisins, and serve with crusty bread and a fresh salad.
RAW RECIPE: PUMPKINLESS PIE IN A BOWL
Ingredients:
2 cups carrot juice (fresh if possible, bottled if not)
¾ cup chopped butternut squash
¼ avocado
½-3/4 packet of stevia
Generous sprinkle of cinnamon, a small sprinkle of nutmeg, and a dash of salt
Directions:
- Blend all ingredients in a high speed blender until smooth and creamy (and a little warm, if you like to serve soup that way). Serve with fresh salad.
- If you don’t have a high speed blender or Vitamix, you could substitute steamed squash for raw and use a regular blender.
Have a soup-er day ;)
N.
