Here’s the thing, it’s cold. I, like so many others, crave comfort in the chillier months and I am not ashamed to say it. I like over sized sweaters, thick socks, massive scarves and food that feeds body and soul. Who ever said LA is tropical all year round lied. I, for one, am wrapped in a Softer than Cashmere scarf and wearing Smart Wool socks on my feet that have reached iceberg status as I write this.
Yes, I do realize that the temperature dropping into the 40′s isn’t that bad. But, you guys, it was only 3 degrees warmer here in LA than it was in MICHIGAN this morning! That says something… perhaps global warming is a lie, the earth is saved, Green Peace petitioners who like to hinder my walks, please take note and stop your petitioning post haste.
At any rate, given the rather chilly temps and my love for all things comforting, I have been seeking out food that will satisfy my needs. I like things to be light and warming and somewhat healthy if at all possible, though at times a big plate of nachos or a steaming bowl of Mac n’ Cheese sounds like it might just do the trick. My cravings have lead me down some strange paths as of late, attemptingCauliflower crusted pizza sounded like a great idea, and although it tasted good, it was most certainly not pizza and therefore a little bit of a flop in my book. As I was rummaging through my dwindling grocery supply (seriously where does it all go!?) I decided to once again make a soup. Something a little more unusual perhaps, something with spice. Mexican Sweet Potato Soup with Toasted Black Beans was the inspired idea and I have to admit it turned out far better than I imagined.
-MEXICAN SWEET POTATO SOUP-
What you will need:
2 TBSP Olive Oil
3 Medium Sweet Potatoes, cut into 1 inch cubes
1 Medium Sweet Onion Chopped
3-4 Carrots, cut into 1 inch cubes
1/2 Head of Cauliflower
2-3 Cloves Garlic, Minced
1.5 Quart Vegetable Stock
1/2-1 Quart Water
2 TBSP Valentina Hot Sauce
2 TSP Cumin
1-2 TBSP Adobo Seasoning
1-2 TBSP Spicy Adobo
1-2 TSP Chili Powder
1/4 Cup Nutritional Yeast Flakes *Optional
Salt to Taste
In a stock pot sweat down the onion and garlic until slightly translucent. Add in the Vegetable stock, Sweet Potatoes, Carrots, Cauliflower and Spices, Cook until the vegetables are soft. Puree in a blender or Vitamix until smooth.
In a saute pan heat 1 tbsp olive oil, 1/2 a can of black beans, 1 tsp Adobo seasoning, and 1/2 tsp Cumin. Saute until beans are slightly crisp and cooked through. Add to taste to the soup and enjoy!
You can also add Cilantro or diced Avocado for added flavor and texture.
The heat is subtle but warms your chilled body through and through. And my deep rooted love of hot sauce and all the things it makes taste even more amazing, was most certainly satisfied. Perhaps it will even aid me in the removal of my scarf, which seems to have become a secondary appendage … well, perhaps not, but a girl can dream.