I was talking to my nutrition coach earlier this week and she suggested I find ways to add more veggies to my meals. Great idea, except I’m not really excited about eating veggies. I’ve eaten quite a few salads lately but I’m a little tired of lettuce, so here we are.

I’m not sure how I came across this recipe. I must have been looking at another recipe on the site, because I wouldn’t have gone looking for a sweet potato recipe!

Sweet potatoes are OK. I know they pack a huge nutrition wallop, so I try to eat them more than just at Thanksgiving when I can smother them with marshmallows.

Sweet Potato Pear SoupI do like pears, and there are very few ingredients in this recipe so I thought I would check it out. Turns out this is a lovely soup!

I really enjoyed the pear fragrance while it was cooking. I probably would have enjoyed it more if I didn’t have a pot of spicy chili on the burner next to it.

The flavor of the soup is somewhat subtle. Neither the sweet potato nor the pear dominate – they blend nicely. Mine was fairly creamy even before I added the yogurt, so you could leave that out if you don’t like dairy or don’t have any on hand.

As for spices, the recipe suggests seasoning the soup with pepper and that’s probably delicious. For me, pears are a natural to hold the warm spices – cardamom, ginger, nutmeg, cinnamon, allspice. Any of those would probably be really good! I have several containers of cardamom, so I used that plus a touch of nutmeg.

I’m excited to add this to my menus this week! I think it’ll make a good lunch paired with sliced turkey or some quinoa, and would even be a nice afternoon snack. I separated the soup into two containers and will freeze one of them (I only added the yogurt to 1 container so I could freeze the other).

Look at me, eating my sweet potatoes. My nutrition coach will be proud!

 

Sweet Potato and Pear Soup

Slightly Adapted From Orgasmic Chef

Stuff you need:

1 Tablespoons butter

1 onion, chopped

1 pound sweet potatoes, peeled and roughly chopped

2 pears, peeled and chopped [I used large pears]

3-4 cups of chicken or vegetable broth [I used chicken]

1 teaspoon cardamom [Any of the “warm” spices would be good. Use your favorites!]

1/8 teaspoon nutmeg [optional]

¼ cup Greek yogurt [optional]

Croutons, dollop of yogurt or roasted sweet potato chunks for garnish

 

Now what?

Place a large pot over medium heat and add the butter. When the butter has melted add the onion and a sprinkling of salt and cook for 3-4 minutes until the onion has softened. Stir often and try to sweat the onions, not brown them.

Add the sweet potato chunks and sauté in the onions for 2-3 minutes. Add the pears and sauté for another 2 minutes.

Add the stock to the pot and simmer for 20-30 minutes until the sweet potatoes and pears are soft.

Use a stick blender until the soup is smooth and then test for seasoning. [If you don’t have a stick blender you can put this in a blender in batches. But be careful – use small batches because the lid won’t stay on with the hot liquid!]

Add the cardamon and nutmeg, reheat almost to boiling and stir in the yogurt.

Garnish with the croutons, yogurt or chunks of roasted sweet potato.

NOTE:

This soup freezes well but freeze before adding the yogurt.