ArmsOfLove
09-22-2012, 08:25 PM
My creation from last night :) http://theluttonfamily.com/fall-sweet-potato-soup.html
This year my birthday (yesterday) fell on Friday, and we had my best friend and her family over for Shabbat dinner. I wasn’t sure what I wanted until about mid-day, but I came up with a recipe that I was excited about and when we got it made . . . . YUM! My family loves it and we’ve been eating it all day today as well
When I come up with recipes I usually have a taste in my mouth and then I mentally unpack it and figure out what will make those flavors. I can imagine them all together, and when I smell or tase the food, I know what’s missing. It’s just how I come up with recipes–it’s my process This time I decided to write it all down before I forget it LOL
1 large sweet onion, diced and sauteed in a generous amount of olive oil, and add 5 garlic cloves
Add 5 thinly sliced celery stalks, and 5 cubed carrots and keep sauteeing. It would be best to do this until they are soft
Add 8 peeled and cubed sweet potatoes, 1 box of chicken-free broth (or whatever broth you want), and a bag of frozen spinach
Add 16 cups of water
Add a good amount of salt (I use Himalayan) and pepper to taste.
Bring to a boil and cook until everything is soft
Transfer a blender amount at a time into the blender (we love our Vita-mix, or whatever you have) and blend, then restore to the pot.
Add between 2 and 3 teaspoons of nutmeg, and between 2 and 3 teaspoons of thyme. (in full disclosure, I just grabbed both out of their containers and added until it felt right, but I think that is about the amounts ).
Serve and enjoy!
***Today, during out enjoyment of leftovers, I added some black-eyed peas to the bowl of soup and it was delicious.
This year my birthday (yesterday) fell on Friday, and we had my best friend and her family over for Shabbat dinner. I wasn’t sure what I wanted until about mid-day, but I came up with a recipe that I was excited about and when we got it made . . . . YUM! My family loves it and we’ve been eating it all day today as well
When I come up with recipes I usually have a taste in my mouth and then I mentally unpack it and figure out what will make those flavors. I can imagine them all together, and when I smell or tase the food, I know what’s missing. It’s just how I come up with recipes–it’s my process This time I decided to write it all down before I forget it LOL
1 large sweet onion, diced and sauteed in a generous amount of olive oil, and add 5 garlic cloves
Add 5 thinly sliced celery stalks, and 5 cubed carrots and keep sauteeing. It would be best to do this until they are soft
Add 8 peeled and cubed sweet potatoes, 1 box of chicken-free broth (or whatever broth you want), and a bag of frozen spinach
Add 16 cups of water
Add a good amount of salt (I use Himalayan) and pepper to taste.
Bring to a boil and cook until everything is soft
Transfer a blender amount at a time into the blender (we love our Vita-mix, or whatever you have) and blend, then restore to the pot.
Add between 2 and 3 teaspoons of nutmeg, and between 2 and 3 teaspoons of thyme. (in full disclosure, I just grabbed both out of their containers and added until it felt right, but I think that is about the amounts ).
Serve and enjoy!
***Today, during out enjoyment of leftovers, I added some black-eyed peas to the bowl of soup and it was delicious.