Nathalie's Notes

Raising the Hardy Boys

Sweet Potatos Sweet Potato Soup Dinner and Christmas – two things that come around the same time, all the time, and still they stress me out. Now that dinner duties are generally on my plate, I've decided to implement a new strategy that seems to work better than stressing out over meals. Hey, we gotta eat, right? And it turns out that maybe I didn't hate cooking as much as I hated not having a plan, or a clue, as to what I was doing.

Last night, I managed to put on a pretty damn good dinner even though the afternoon was a little chaotic only because of my new thing to "know what's for dinner" by breakfast. Not too many posts ago I admitted that the fastest way for my  mom to get me off the phone was to ask what's for dinner early on in the day. Now I have an answer, most days. Not in an effort to pretend I'm some kind of Supah Suzy Homemaker but more as a coping strategy.

Someday I'll even have meal plans and grocery lists ahead of time, but let's not get all crazy all at once.

Sweet Potato Soup from Dr. Jessica Black's awesome cookbook

*Yam fun fact, courtesy of Dr. Black: The yam was first cultivated in Africa more than 10,000 years ago. Yams may be used to treat arthritis, asthma, and spasms. Their natural plant estrogens may help various female complaints. They help to bind heavy metals in the body and assist in metal detoxification of body tissues.


2 large or 3 small sweet potatoes or yams, cut into chunks

1 onion – diced

5 garlic cloves, minced

1 Tablespoon olive oil

1 can organic  chicken broth – so the recipe really doesn't say what size can … I used around 16 ounces of an organic cx broth in a box.

Milk substitute such as rice milk or water (I used soy)

1 teaspoon wheat-free tamari (soy sauce)

1/2 teaspoon fresh grated ginger

1 tablespoon thyme or more if you desire

sea salt and pepper to taste

1. Steam yams or sweet potatoes until soft. I roasted them in the oven: scrub, pierce with fork, cover with foil and roast at 350 for 40 minutes to an hour)

2. Saute the garlic and onions in olive oil until the onions are soft and translucent and set aside until potatoes are finished. I may have burned the garlic, best if you don't.

3. When potatoes are finished, add all ingredients into blender except the milk substitute and blend. Yeah, the blending is key here – Sam was really eating this soup up until all of a sudden he made a face and shunned it. I'm not sure but I think he gave me a dirty look as he demanded I remove the offending soup from his high chair. Finicky little f-r, I thought at first, then I tasted it and yeah – gross chunks of onions, no wonder he was pissed. I don't even know if he can have onion yet, come to think of it. So anyway, blend away, man.

4. Gradually add milk substitute until desired consistency and serve immediately while the soup is still warm.

Note (10-23): The white stuff on top of the soup is grated parmesan cheese, cilantro is also a good topper. Also, this soup freezes well.

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