Wednesday, July 14, 2010

Sweet Potato and Vegetable Stew with Fresh Greens

This soup is my favorite vegetable soup.  I had it for the first time at my sister-in-law’s in Providence, RI. I loved it so much that I asked for the recipe and have made it ever since.  I am a soup lover and make tons of soups but I always go back to this one when I have a soup craving.  It solves the problem.  I think just the combination of sweet potato, corn and spinach it just makes it so good.  This soup works all year around summer and winter, it just refreshing.

I always use chicken stock in this soup but it is up to you if you have chicken stock around or any stock.  I will soon write my amazing chicken stock recipe to share with you guys.  I am in a middle of a move so I just haven’t had the time yet to write it down.

Not only is this soup delicious, but it is a vegetarian dish for those vegetarians out there, and on top of that it is has some amazing nutrients it in.

Enjoy!

Sweet Potato and Vegetable Stew with Fresh Greens

Ingredients

¼ cup oil
3 onions, finely dices
4 garlic cloves, minced
2 celery ribs, thinly sliced
8 cups vegetable stock or water
1 ½ cups finely chopped canned tomato with their juice
2 or 3 medium-large sweet potatoes, peeled and cut into 1-inch dice
3 or 1 carrot, thinly sliced
¼ tsp nutmeg
2 tsp minced cilantro
1 ½ tsp salt
Dash of cayenne
Generous seasoning of freshly ground pepper
5 cups (5 ounces) lightly packed fresh spinach, kale or swiss chard, torn into small pieces
Package of fresh corn

Heat the olive oil in a large stockpot over medium heat.  Add the onions, garlic and celery and sauté, stirring often for 10 minutes.  Stir in all of the remaining ingredients except the greens.

Bring the soup to a boil then reduce the heat to a simmer.  Cook stirring occasionally for 45 minutes or until the sweet potatoes are tender.  Remove 2 cups of the soup and puree it, then return it to the pot.  Stir in the spinach, kale, or swiss chard and cook the soup about 5 more minutes, or until the greens are tender.

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10 Responses to “Sweet Potato and Vegetable Stew with Fresh Greens”

  1. 1

    Maddie — July 14, 2010 @ 4:09 pm

    You know, with my air-conditioner cranked up in this heatwave, I could totally go for a warm bowl of soup! 🙂 I haven’t had dinner yet, and I must admit that this post has made me very hungry…

    • Delishhh replied: — August 17th, 2010 @ 10:23 pm

      Maddie, so sorry for the late reply but i have been moving and it has just taken up all my time. Finally all my boxes are either gone or hidden and i can breath again. I LOVE this soup. Please do let me know when you make it and give me some feedback.

  2. 2

    IslandEAT — July 14, 2010 @ 8:56 pm

    Hi, Ewa. I think this is a healthful, easy, and flavourful soup from the ingredients. It is one I will try (and let you know what I think!), maybe when the Swiss chard in our garden is ready.

    Thank you for your post on this one.

    Yours,

    Dan

    • Delishhh replied: — August 17th, 2010 @ 10:26 pm

      Dan, sorry for the late reply i have been moving and finally just able to get out of my boxes. Please do try this recipe and let me know how it goes.

  3. 3

    Joan — July 15, 2010 @ 5:23 am

    This looks delicious! Found your blog on BlogHer website. We switched to sweet potatoes a while back because of my husband’s blood sugar and are trying to get more veggies into our diet to lose weight. I’ll be sure and try this!

    • Delishhh replied: — August 17th, 2010 @ 10:28 pm

      Joan, sorry for the late reply, i have been moving so i am just now trying to get into my comment here. I didn’t know that sweet potatoes were good for your blood sugar. Good to know. I love sweet potatoe so i would have it any day. Did you end up trying this recipe?

  4. 4

    Joan — August 18, 2010 @ 5:21 am

    Yes, I did try the recipe and it was terrific! I used all fresh, organic produce in it which I got through my organic food coop.

    We eat by the glycemic index, which rates food on how it affects your blood sugar. Sweet potatoes are lower on the GI than white potatoes, so are better for the blood sugar. I love them too and prefer them to white potatoes.

    Hope your move went well. I always hate moving and have done it too many times since my husband was in the military.

    • Delishhh replied: — August 27th, 2010 @ 9:27 pm

      Joan, I am so glad that you made the recipe and liked it. So can you send me some links on the glycemic index that you follow? My husband is diabetic so all my dessert pretty much go to my co-workers :). But we try to keep it low on the carbs. I am however very curious to learn more about the GI process you follow.

  5. 5

    Will — August 24, 2010 @ 11:45 am

    Hi Delishhh,

    Thanks for following at BlogFrog – and glad to find some very nice recipes here – and maybe you’ll be interested in joining the community at Noaspa 2.0 ?

    http://noaspa.blogspot.com/p/noaspa-20.html

    If interested in spreading the word about the health concerns surrounding the use of aspartame …. please leave a message etc on the site

    Best wishes

    Will

    • Delishhh replied: — August 27th, 2010 @ 10:08 pm

      Will – Welcome! Thanks for stopping by and hope you can come by again soon.

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