Hey Kids! This blogger is back. I will be supplying you with at least one deliciously healthy recipe of the month each month of 2012. And if I get my act together (doubtful) maybe even TWO recipes per month. I have been working on my new website, and I definitely recommend that you check it out, hey maybe even register for a cooking class.

I hope your 2012 is off to a good start. This soup is sweet, savory, and oh so yum. Make it on a Sunday and bring it to work for your lunches throughout the week.

Chipotle Sweet Potato Soup

(Vegetarian, Gluten Free)

2 large sweet potatoes, peeled and cut into cubes
2 medium carrots, (you can leave the skin on) diced
1 TB olive oil
1 to 1½ teaspoons cumin
1 medium onion, finely chopped
2 stalks celery, chopped
6 cloves of garlic, minced
8-10 cups of reduced sodium vegetable broth
1/3 of a chipotle in adobo (approx 1 Tablespoon), add more if you like it spicier
1 can no salt added tomatoes (15 oz)
1 can no salt added black beans, rinsed
1 bag (8oz) spinach
Optional for garnish: avocado and cilantro

Instructions:

In large soup pot, heat the olive oil. Add in the sweet potatoes, carrots, celery, onion, and garlic. Saute over medium high heat for 5-10 minutes, adding in the cumin toward the end. Now add in the vegetable broth. Cover and let simmer for 20-30 minutes, until the vegetables are soft. Remove from heat, and add in the tomatoes and chipotle in adobo. Using a hand blender or a regular blender, puree the soup. Return to medium heat, and stir in the spinach and black beans, and stir until spinach has wilted. Garnish with avocado and cilantro if desired. Makes approx 6 or 7 (2 cup) servings.

Nutritional Information; 2 cup serving size
(not including garnish)
Calories: 241
Fat: 6 g
Sat Fat: 2 g
Chol: 10 mg
Sodium: 784 mg
Carbs: 39 g
Fiber: 6 g
Protein: 9 g
Yum Factor: High

Copyright 2012 Becky’s Healthy Kitchen. All Rights Reserved.

Inspired from a magazine that I saw at my parent’s house. Seriously.

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