Have I mentioned that I LOVE soup? This past weekend was cold and rainy and perfect “soup” weather. Since I always have the ingredients for this recipe on hand, it was quick and easy to put together. The only prep is peeling and chopping the sweet potato, which takes about 5 minutes. You can also use frozen cubed sweet potato, which would completely eliminate your prep time. In 45 minutes, your soup will be hot and ready to eat.
In a large pot, sauté garlic, sweet potatoes and spices over medium heat for 10 minutes while stirring.
Add vinegar & water and turn heat to high until boiling. Reduce to simmer for 30 minutes.
Stir in spinach, coconut milk, & sugar and bring to boil for 5 minutes on high heat. Remove from heat and cover for a few minutes before serving.
The aroma while sautéing the sweet potato with the spices is amazing! I may try roasting sweet potatoes in the spices as a side dish. I like spicy food, so I put a 1/2 teaspoon of cayenne, but if you prefer a milder taste, I recommend 1/8 teaspoon of cayenne. Since date sugar is simply ground, dried dates, this is a great recipe for those fighting cancer and avoiding processed sugars. If that’s not an issue for you, you can substitute coconut, palm or brown sugar. Most of the soups I make call for vegetable broth. This one just calls for water. Vegetable broth may give it a depth of flavor water doesn’t, so you can substitute broth if you like. This has tons of flavor without it though due to the spices and coconut milk. You can also cut back on the water/broth if you want the soup to have less broth or a stronger coconut flavor.
This soup recipe is great for lunch or dinner and is delicious in cold or warm weather. Have you tried it? Let me know what you think.
This Vegan, GF Brussels sprouts recipe is by far the best! Every recipe I’ve ever tried always seems to have balsamic vinegar. Being in the mood for Asian flavors today, I thought I’d try something a little different. I’ve never really cared for whole Brussels sprouts. The crispy, well-flavored outer leaves are always good, but the inside – not so much. This year I discovered shaved Brussels sprouts at Trader Joe’s and now that’s the only kind I buy. No matter how you prepare them, the flavor covers every piece. If you prefer whole Brussels sprouts, I recommend quartering them for this recipe. It may also take 30-35 minutes for them to bake.
I usually serve my main dish to my family as their side dish, but I kept this one all to myself! Actually, they don’t really care for spicy food, so this time it was just as well. If you prefer less kick, you can leave out the sriracha sauce.
I use Himalayan pink salt and virgin, cold pressed coconut oil, but you can use whichever type you prefer. The shaved Brussels sprouts are available in the produce department at Trader Joe's.
• 3 tbsp. coconut oil
• 2 tbsp. sweet chili sauce
• 1 tbsp. sriracha
• Juice of 1 lime
• 3 cloves garlic, minced
• 10 oz. shaved Brussels sprouts
• Himalayan pink salt to taste
• Black pepper to taste
Preheat oven to 425º. In a small bowl, whisk together olive oil, sweet chili sauce, sriracha, lime juice and garlic.
On a large baking sheet, toss Brussels sprouts in sauce until fully coated. Season generously with salt and pepper.
Roast until slightly charred and tender, 10 minutes. Serve.
These Brussels sprouts would also be delicious tossed with rice noodles, served over rice or served as a side dish to just about any Asian inspired meal. This sauce would also be great with other veggies like asparagus, broccoli, or eggplant – ooh eggplant – Yum! Let me know what you think.