Soup-erb!

I tend to cook the same things all the time.  When I first checked in to Rehab, my diet was varied because I had so many things to try.  While there is still a world of culinary wonder available to me, I’ve been finding myself a little tired with the same old thing.

Fortunately, I got a great email from my friend Alana and it included some fantastic recipes!
So far, I’ve tried the sweet potato and bean soup and it is delicious and soup-er cheap to make!
Enough with the puns–here’s the recipe!

 

Sweet Potato Bean Soup

1 tbsp butter and canola oil
½ onion, peeled, coarsely chopped
1 rounded tsp curry powder  (or more as desired–I put in two rounded tsps)      
2 medium sweet potatoes, peeled, diced
About 5 cups boiling hot vegetable stock and/or water (preferably home made stock)
19oz can white beans, rinsed, drained (if possible, use dried beans and soak over night. The canned beans sometimes float in a brine filled with some bizarre additives/preservatives–and those extras can cause you to produce excess gas…not necessary as beans sans brine are the musical fruit!)
1 tbsp each; balsamic vinegar and maple syrup 

Add butter and oil to large heavy saucepan over medium-low heat.
Add onion; cook about 5 minutes until soft but not brown.
Add curry powder; cook stirring 1 to 2 minutes.
Add hot stock. Bring to a boil.

Reduce heat to low and simmer, covered, about 20 minutes or until sweet potato is soft. Add half of beans. Puree until smooth, using a hand blender, food processor or blender. Add remaining beans.  Add vinegar and syrup prior to serving.

Enjoy!
Thanks Alana!