I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Tuesday, December 18, 2018

Healthy Tomato and Sweet Potato Soup

At holiday time we seem to (we DO) eat alot of sweets and otherwise unhealthy stuff! 

Fuel up on the good stuff with this soup!


2 tbsps avocado or olive oil
2 onions, chopped
2 cloves garlic, minced
2 sweet potatoes, diced
2 - 28 oz cans diced tomatoes
4 cups chicken broth
1/2 tsp salt
1/2 tsp black pepper
fresh sage
1/2 tsp hot pepper flakes (optional)

Chop the garlic and onions and let sit for 10 minutes. Why? So the allicin has time to develop. Allicin is a compound that is produced once garlic and onion is chopped or minced and develops after being left a few minutes. It is responsible for the aroma of garlic, but it also has anti-inflammatory and antioxidant benefits. You know, like cold fighting and cancer preventative stuff. So let it sit awhile!

In a large pot cook onions in oil until golden.
Add the diced sweet potatoes and cook another 5 minutes.
Add the tomatoes, broth, salt, pepper, sage and hot pepper flakes. The amount of salt you add will depend on the saltiness of your canned tomatoes and broth. Taste first, then add salt if needed. Cook until the sweet potatoes are tender, about 5 minutes.

Remove from heat and stir in the minced garlic.

Purée the soup with an immersion stick or just throw it in the food processor like I did here.

Serve with more fresh sage and a drizzle of olive oil.

I learned all about allicin and alot more from Nevine's Cuisine who also shared this recipe.

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