Fall is finally approaching Houston. It's not over 100 degrees everyday - yay!! When I think Fall, I think squash, soups, comfort foods and Thanksgiving. So here's a very low fat, high fiber soup made with one of nature's superfoods... the sweet potato. Hope you and the fiddies enjoy! Recipe courtesy of Bob's Red Mill.
Ingredients:
1 C cooked buckwheat kernels (Kasha)
4 lg carrots, cleaned and trimmed
2 lg yams, peeled and cut into 1" cubes
1/2 tsp nutmeg
1/8 tsp cayenne pepper
6 C vegetable stock (homemade is best!)***
1/4 tsp sea salt (for the people)
1/8 tsp black pepper
1 C plain yogurt
1. Dice 1 of the carrots & place in a small saucepan with 1/2 C vegetable stock. Bring to a boil, reduce heat & simmer 10 minutes, until carrot is tender. Drain, reserving liquid in a large saucepan, and set carrots aside.
2. Dice remaining carrot. Add carrot, yams, kasha & remaining stock to the large saucepan. Bring to a boil, reduce heat & partially cover. Simmer until all veggies are tender, about 30 minutes.
3. Strain soup into a large bowl & set aside. Then puree the veggies in a blender or food processor, returning puree to the large saucepan. Add reserved soup to the puree and heat through, adding the nutmeg, cayenne & black pepper.
4. Serve, garnishing with a dollop of yogurt & reserved diced carrots (from step 1). **Be sure to let the fiddie portions cool well before serving to them!
Kitchen Note: ***Storebought vegetable stock is often high in sodium. To make your own, simply add a variety of vegetables - carrots, celery with the leaves, potato peels, brocoli & cauliflower stems, green bean ends, quartered onion, smashed garlic, fresh parsley, bay leaf - to a large stock pot. (This is a great way to utilize veggie scraps! Freeze scraps as you have them and throw into stock when you're ready to make it!) Cover with water and let simmer for 1-2 hours. Strain out the solids and discard. Freeze what you don't need right away!
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