I am back from Europe! I had such a wonderful time–the wedding in France was beautiful, we met some great people, and we had lots of fun exploring Amsterdam. But let me tell you, I did not take care of myself AT ALL. Between the drinking, eating insane amounts of cake, not sleeping, and walking around in the cold all day, I came home with the sniffles and a sore throat.
It’s getting chilly here in New York too, and all I want is soup. One that will flood my deprived body with the nutrients it needs. So I made a simple but hearty soup made up of a variety of super healthy, cancer-fighting ingredients. Make a Tea and Berries Green Smoothie in the same day and you’ve got one delicious detox right there!
Nourishing Tomato and Sweet Potato Soup
Makes about 4 servings
2 tablespoons olive oil
1 medium yellow onion, diced
1 clove garlic, minced
2 cups diced sweet potato
1 can (28-ounce) whole peeled tomatoes
1 1/2 cups chicken broth
1/2 cup chopped broccoli or cauliflower
1/2 cup pinto or red kidney beans
1 tablespoon turmeric
1 tablespoon balsamic vinegar
Salt and ground black pepper
Heat the olive oil in a pot over medium heat. Add the onion, garlic, and sweet potato. Saute until the sweet potatoes start to brown, about 10 minutes.
Add the whole can of tomatoes, including liquid, cauliflower or broccoli, and chicken broth to the pot. Bring to a simmer, then cook until the potatoes are very tender, about 15 minutes. Stir in the turmeric and beans and simmer for a couple of minutes more. Stir in the vinegar and season with salt and pepper. Turn off the heat and let the soup cool.
Working in batches if needed, transfer the soup to a blender and purée until smooth. If serving immediately, return to the pot to warm up, and then ladle the soup into serving bowls. Feel free to stir in a tablespoon of heavy cream or top with some shredded cheese, if you wish. Otherwise, you can keep the soup in the fridge or freezer. It will taste just as good tomorrow!