Hi everyone! My name is Candy and I write a healthy living blog called Healthy In Candy Land. I am a thirty-something mom of two beautiful boys and a wife to an incredible guy. We all live in the beautiful Pacific Northwest. I became a vegetarian 18 years ago and what started out as learning as much as I could about nutrition and health for myself soon turned into learning about it for my family. I am now on a mission to show that eating healthy does not have to be complicated, and that healthy food that is good for you can actually taste good too.
In this fast-paced world where everyone is so busy and our health is suffering for it, it is time to slow down a bit and get back to a basic way of eating. It’s time to focus on more whole foods, fewer chemicals and processing, and take a moment to really consider what we are putting into our bodies, where that food came from, and how it affects our health.
My recipe for Sweet Potato Chowder is a good example of the type of food I advocate. It is made up of real food that is good for you, and it tastes delicious, but it didn’t take more than about thirty minutes to make, and it contains just a few simple ingredients. Even those of us with busy schedules can prepare healthy, real food. I hope you enjoy it, and I hope you visit me on my blog for more healthy cooking and healthy living inspiration.
What do you do when you are in dire need of a trip to the grocery store but still need to get a healthy, home-cooked dinner on the table?
You raid the pantry and the freezer and you make soup.
What if what you want to make uses sweet potatoes and you just made a dish with sweet potatoes yesterday?
You make it anyway, because that is the only fresh vegetable in the house. And because sweet potatoes are delicious.
I don’t think people give homemade soup enough credit.You think of soup and you think of something that has to be simmering away on the stove all day long in order for it to taste good. You think it needs a ton of spices and ingredients in order to give it that homemade taste. But who has time or energy for all that?
You do, because it doesn’t need to take all day, and it doesn’t need a ton of different ingredients and spices. Trust me.
This is how:
First, you gather all of your necessary ingredients.
See? There aren’t that many. Only seven.
Next you chop up an onion.
And you cry. Be sure to wipe your tears as needed so that you don’t nearly chop off a finger due to tear-blurred vision.
Not that I would know from experience or anything.
Start the onions sauteing in a big pot while you peel and chop the sweet potatoes.
This task can be menial, but it is made more fun with a bird peeler.
And loud music in the kitchen.
It reminds you not to take cooking too seriously, because you definitely shouldn’t.
And before you know it, you’re done peeling and chopping.
You were so distracted peeling and chopping, you didn’t even realize it, but already the onions are soft and starting to turn golden brown. That means it’s time to add some broth and the sweet potatoes. They only need about fifteen minutes to cook. That’s fifteen minutes you get to go do whatever you like. Sort the mail, play with the dog, watch a show on the DVR (because you know the other half is all commercials that get zipped through), or you could even put your feet up and flip through a magazine. Whatever you do though, do not tend to the laundry. That would just be wrong.
Once the sweet potatoes are soft, throw everything into a blender or pull out your handy little immersion blender and then the party really starts!
Next, some milk joins the smoothness,
and then the corn jumps into the pot of fun.
Add a couple spices, and you are D-O-N-E.
As in done. Ready to eat!
Homemade soup in about 30 minutes. See? You can totally do this.
Sweet Potato Chowder
By: Candy
3 medium sweet potatoes, peeled and cubed
1 medium onion, diced
2 T butter
4 cups low sodium vegetable broth
1/2 cup coconut milk (or milk of your choice)
1 cup frozen corn (roasted corn was awesome in this!)
1/4 tsp cayenne
1/2 tsp salt
Instructions:
In a large pot on medium heat, melt the butter and add the onions. Cook until soft and starting to turn golden brown.
Add 3 cups of broth and the sweet potatoes. Bring to a boil on high heat then reduce heat and simmer for about 15 minutes or until sweet potatoes are soft.
Puree mixture in a blender or with an immersion blender until smooth.
Return to medium-low heat and add the remaining vegetable broth, milk, corn, cayenne and salt.
Simmer another few minutes until everything is heated through. Serve.
I’ve made this soup countless times before, and it is always a crowd pleaser for vegetarians and carnivores alike. This is the first time I’ve used roasted corn though, and I am sold–it gives it another layer of flavor that is perfect for this soup. There’s sweet, there’s spicy, there’s smokey, and there’s salty all swimming in a bowl of warm velvety butterness.
Or something like that.
I mean really, it’s sweet potatoes, people. There’s no way this could turn out bad.
Trust me.
It’s quick and it’s simple, but it is delicious homemade soup.
Now, about that grocery shopping that needs to be done. Any volunteers?
I’ll make you soup!
~ Candy
