Get a vitamin boost with this vibrant tomato & sweet potato soup.

Spicy tomato & sweet potato soup 

Adding lots of veggies, heat and broth to a sweet potato soup helps mask the natural sweetness of these colorful tubers.  This is a perfect solution for those who like me, don’t really enjoy the taste of sweet potatoes, but still want to reap the health benefits. Extremely high in vitamin A, B and C, which help protect against free radicals (what causes skin damage), and also high in fiber and iron, they are considered as one of the healthiest vegetables to eat. So avoiding them would be a shame since they are so good for us!

It’s only been a few months since I’ve been working with sweet potatoes and trying to tone down their sweetness in the dishes I create. It has been a bit of a challenge but I did come up with some recipes that are excellent and truly yummy! 

These are my favorite recipes:

sweet potato salad

kale & sweet potato soup

sweet potato mash

This new addition is pretty terrific too! Spicy tomato and sweet potato soup – almost like spaghetti sauce! In fact, I might give that a go and try it with pasta next time!

Celery is an excellent source of fiber and easy to add to any soups.

What’s wonderful about this soup is that there’s barely any oil in it (only 2 tbsp of extra virgin olive oil) and yet has a very creamy texture, thanks to the sweet potatoes. It also consists entirely of vegetables (except for the chicken broth, which you can easily substitute for veggie) and the cooking can be mostly left unattended.  

Tomatoes become more concentrated in lycopene the longer they cook.

Because this spicy tomato and sweet potato soup has a lot vegetables in it, there’s some serious chopping involved. That’s when I turn on Netflix and play it in the background (usually a sitcom since I enjoy the sound of laughter) while I leisurely chop away. Cooking really is therapeutic when you know your way around a kitchen, and becomes fun! My kitchen is a lab where I create potions and elixirs to care for my body and health, but to also satisfy my taste buds desires! Plus I love watching my husband devour with gusto the food I cook, there’s nothing that makes me happier!

Add enough broth to cover all the vegetables.

Spicy tomato & sweet potato soup

2013-05-23 11:00:56

Serves 8

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Prep Time

15 min

Cook Time

40 min

Total Time

55 min

Prep Time

15 min

Cook Time

40 min

Total Time

55 min

Ingredients

2 tbsp extra virgin olive oil

1 jalapeno, finely sliced

1 small onion, finely chopped

2 garlic cloves, finely chopped

3 celery stalks, roughly chopped

3 medium sized carrots, roughly chopped

1 28oz can diced tomatoes

2 medium/large sweet potatoes, peeled and chopped bite size

7-8 cups chicken broth (or vegetable broth)

Instructions

In a large pot over high heat, add olive oil, jalapeno, garlic, onions and celery. Cook for a few minutes (about 5) until garlic is soft and onions are clear. Add carrots, sweet potatoes and diced tomatoes. Cook for 2 minutes and add chicken broth (substitute vegetable broth for vegans). Add enough broth to cover the vegetables, make adjustments if you need to. Bring to boil, cover and simmer for 40 minutes.

Turn the heat off and blend the soup in batches in a blender or use a hand mixer (immersion blender). Season with salt and pepper and serve.

By Caroline Phelps

Pickled Plum http://pickledplum.com/

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Three P’s – potatoes, green peas and parmesan.

Cheesy pesto potatoes

These cheesy pesto potatoes have class and character! Served warm or cold, they look and smell absolutely gorgeous. Classic Italian ingredients meet in this dish that’s a little tart, sweet and cheesy.

Tonight I’m serving these cheesy pesto potatoes with andouille sausages and a simple mixed green salad. 

Caper berries add crunch and acidity.

 The steps to making these potatoes are easy to follow. The ingredients can be found in most regular supermarkets (or specialty stores for caper berries). The combination of all these wonderful flavors elevates the potato to a whole new level. It’s like these buds are wearing tuxedos and going to a gala! You can add more adventure by squirting a little sri racha into the dish for heat and color.

Garlic vinegar pesto; a simple dressing with lots of character.

Adding the dressing to the potatoes when still warm, help absorb the flavor better.

I prefer using fresh parmesan than pre-grated one as the quality of the cheese can be quite different. I’ve previously notice that pre-grated parmesan doesn’t melt well (it ruined my pasta carbonara a couple times) and that’s apparently because it’s a lower grade of cheese. High quality cheese melts evenly and doesn’t leave a trail of oil; same theory goes for pizzas! Interesting isn’t it?

Lightly mash the potatoes to add creaminess to the texture.

 You can serve these beautiful cheesy pesto potatoes as an appetizer or a side. They’re also fun to bring at barbecues or backyard parties. The potatoes look stunning on a black plate (doesn’t photograph as well though, which is why I chose white for these pics) and can keep refrigerated for 3-4 days. Picture them next to a nice piece of steak. Hungry yet?

Toss all the ingredients together and the caper berries last.

Cheesy pesto potatoes

2013-05-22 16:44:33

Serves 4

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Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Ingredients

14-16 small potatoes, cut in half

2 garlic cloves

3 tbsp extra virgin olive oil

1 tbsp red wine vinegar

1 tsp kosher salt

1/2 cup grated parmesan

10 basil leaves

1/2 cup green pea (frozen or fresh),

chopped chives (about 2 tbsp)

Instructions

Boil potatoes for about 10-15 minutes until they are soft enough to mash, but still firm.

If you’re using frozen green peas, thaw them in hot water and microwave for 40 seconds.

In a blender, add garlic, olive oil, red wine vinegar, kosher salt and basil and blend until paste like (not for long).

In a large bowl, add potatoes and pour the dressing over. The potatoes can be used hot or cold, though they absorb the flavor better when they’re warm.

Lightly mash the potatoes so they’re a little creamy but we still want to leave a good amount of chunks. Add green peas, parmesan and mix well.

Sprinkle chives and serve warm or cold.

By Caroline Phelps

Pickled Plum http://pickledplum.com/

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Warm chickpea fennel salad with bacon and chili flakes

 Warm chickpea fennel salad

There something wonderful about warm salads; maybe it’s the way certain vegetables soak up and take on flavors so well, like celery or fennel. Or maybe it’s because they tend to almost taste like stews, giving us a comforting feeling. When eaten raw, fennel has a very strong and assertive anise taste, but cook it until tender, and it becomes mild and much more easy to pair with. It’s a terrific vegetable that’s underused by most people because there isn’t a lot of information about it out there. It’s only recently that eating food for pleasure (as opposed to only sustenance) has become such a prominent part of our lives.

Kale is a great example of a leafy vegetable that didn’t become famous until recently. But go to any Brooklyn restaurant these days and you’ll easily find kale salad on the menu! Making something as simple as this warm chickpea fennel salad can be a way to introduce this perennial plant to your family!

I adore the combination of fennel and citrus like orange or lemon, but I also love a little heat and salt with it. This chickpea fennel salad makes a good substantial side as it contains beans and bacon. Chickpeas are a wonderful source of fiber and protein, and have a low glycemic index, which means they help control your weight. Eating as little as 1/2 cup of chickpea a day helps you feeling full and eat less calories! We like that! And how about that fennel; high in vitamin C and antioxidants (phytochemicals such as anethole, ruting and quercetin), both essential to repairing damaged skin tissue, makes it a powerful anti-aging food.

This fennel salad pairs extremely well with fish (such as this tuna with tomato relish recipe - a very popular recipe on my site) or as a side to a big bowl of vegetable soup. I must admit that I’ve also eaten this salad for breakfast.. I’ll usually have yogurt with fresh chopped fruit but I can’t resist bacon when it’s combined with other favorite ingredients of mine!

 Oh and remember how I said I really liked the combination of fennel and orange? Here’s another recipe option for you to try – a fennel apple orange salad that’s beyond refreshing!

Warm chickpea fennel salad

2013-05-21 13:09:22

Serves 4

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Prep Time

10 min

Cook Time

11 min

Total Time

21 min

Prep Time

10 min

Cook Time

11 min

Total Time

21 min

Ingredients

1 fennel bulb, core removed, finely sliced into half moons

2 garlic cloves, finely chopped

1 small can (15oz) chickpeas

4 slices bacon, finely chopped

1/4 tsp chili pepper flakes

1/2 cup low sodium chicken broth

1 tbsp extra virgin olive oil

handful fresh parsley, chopped

salt and pepper to taste

Instructions

Drain the chickpeas and leave in strainer until ready to use.

In a large pan over medium heat, add olive oil, garlic and chili pepper flakes. Let cook for a minute then add bacon. Cook for 3-5 minutes until almost crispy. Add fennel and half of the chicken broth, and cook for 5 minutes.

Slowly add the remaining stock while stirring, add chickpeas and cook for a minute. Serve with fresh parsley.

By Caroline Phelps

Pickled Plum http://pickledplum.com/

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