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Autumn Spicy Sweet Potato Soup (aka PMS soup)

Ingredients

  • 2 tablespoons avocado oil
  • ½ yellow onion chopped
  • ½ jalapeno chopped
  • 1 tablespoon ginger freshly grated
  • 1 clove garlic minced
  • 2 large sweet potatoes peeled and cubed
  • 1 large zucchini chopped
  • 3 teaspoons cumin
  • 2 teaspoons coriander
  • 1 teaspoon sea salt
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • ½ teaspoon cayenne optional (omit if you don't love SPICE)
  • 1 28-oz can diced tomatoes
  • 1 15-oz can light coconut milk
  • 1 15-oz can chickpeas
  • 2 cups chopped kale leaves
  • 1/2 fresh lemon juiced
  • 1 pinch Madon sea salt to garnish

Instructions

  1. Heat the avocado oil in a large soup pot on medium-high heat. Saute the onion until soft & translucent (4-5 minutes)

  2. Add the jalapeno, ginger, and garlic and cook another 2 minutes until the ingredients are well mixed and a little sweaty.

  3. Add the sweet potato, zucchini, cumin, coriander, sea salt, turmeric, paprika and cayenne. Mix well and cook for about 5 minutes.

  4. Add the canned tomatoes (juice and all from the can) and coconut milk.

  5. Bring the soup to a low boil and then reduce the heat to a simmer, cover, and cook for 40 minutes (until the sweet potatoes are fork tender).

  6. Add the chickpeas and cook for another 5 minutes.

  7. Remove the soup from heat and add the kale and lemon juice.

  8. Serve the soup with a big scoop of brown rice, barley, millet, or whatever rice you like! Top it with some Maldon sea salt. I also love to serve with with a yummy slice of whole grain sourdough bread

Recipe Notes

Recipe credit from the cookbook mentioned above: The Happy Hormone Guide