Fall sweet potato & sage soup
New soup recipe! She’s healthy and practically vegan!
Ticol and I have been such little gordos lately.
Burgers, pork milanesas, asados, empanadas, it’s just been so easy when you’re wearing tights and oversized sweaters.
Sunday night we were adamant about a ‘light dinner’ as our bodies couldn’t handle anything heavy, especially more meat.
I wound up making this soup with leftover chicken stock and a quick run to the verdulería (vegetable stand).She was originally going to be a chicken broth + noodles + veg soup but things changed, as they do so often in the kitchen.
We bought batatas, the Argentine version of a sweet potato which is very different from the sweet potato that I know from the states. The taste is mildly sweet and it’s not creamy so much, more fibrous and I haven’t cooked with them too much here. Actually, I’ve only cooked them once while in Buenos Aires and I just tossed them in the oven whole with a bit of salt as if I were baking a potato.It’s a pretty basic soup but the flavor was deep and rich mostly due to the dark chicken stock I used as the base. It’s true what they taught in school, it’s all about the stock!
The addition of herbs also helped along with heaps of garlic. And did I mention the whole recipe cost maybe 30 pesos, around 3 dollars?!
Sweet Potato & Sage Soup (about 4 portions)
- 2 sweet potatoes, medium diced
- 2 carrots, medium diced
- 1 large onion, medium diced
- 4 large garlic cloves, minced
- green onion, sliced with white and green parts separated
- 2 quarts of chicken stock (or vegetable stock or water + caldo/bouillon cube)
- 1/2 tsp red pepper flakes
- 5 bay leaves
- 6-8 thyme sprigs
- 5 large sage leaves
- hot sauce
- salt & pepper
In a stock pot begin by cooking the onion in a touch of oil or butter. You want to soften the onion but not color it.
After about 5 minutes add the garlic, carrots and white parts of the green onion.
Add a big dash of salt and continue to cook over medium heat.
While the veg is cooking peel the sweet potato and have a bowl of cool water handy to prevent oxidation. Batatas oxidize super fast so make sure you set up your soaking bowl before you start peeling. Dice the sweet potatoes, give them a quick rinse and toss them in to the pot.
Add bay leaves, red pepper flakes, dash of hot sauce and herbs. Stir everything and add the stock scraping the bottom of the pot with a wooden spoon to release any sucs that may have developed.
Bring to a boil, lower to a soft simmer, and cook for 45-60 minutes until the vegetables are tender. Cooking time will vary depending on size of vegetables.
Taste, adjust seasoning (maybe add another dash of hot sauce) and serve with a garnish of green onions and/or fresh herbs.
This is an uber heatlhy recipe for Fall!
Carrots, sweet potatoes and bay leaves are some of Fall’s super foods and chicken stock is the best medicine, ever. I’m seriously having it for breakfast the next few days as I feel my body trying to get sick and I ain’t got time for that!
With the temperature dropping here in Buenos Aires it’s good to keep our internal temperature warm to protect it from infection. So stay away from the salads and raw fruits/veggies and get cookin’! For more Fall tips check out this article.