soup weather

Today we had our first below 80 degree day since moving to South Carolina! It was misty, breezy, cool, and beautiful. I knew once I stepped outside that it was time for the first autumn meal of the season! Travis and I have a favorite soup that is a staple in our kitchen during the cooler months. It is a hodge-podge recipe pieced together from various soups we have tried making in the past. The result is something we call Corn & Sweet Potato “Choup”. Technically, it is a puree but rests somewhere between the lightness of a soup and the creamy-heavy-richness of a chowder.

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You’ll need:

  • 3-4 sweet potatoes
  • 3-4 cups of sweet corn (fresh or frozen)
  • ½ cup leeks (I use frozen from trader joes)
  • ½ of a red onion
  • 2 cloves of garlic, minced
  • salt
  • pepper
  • a generous “shaking” of cumin and paprika
  • ¼ teaspoon nutmeg
  • a pinch of cinnamon
  • pinch of sugar
  • ½ cup of kale (fresh or frozen)
  • 1 cup milk (plus ½ cup)
  • 1 ½ cup of chicken or vegetable stock (I use homemade chicken stock that I freeze)
  • ½ cup of plain yogurt (you can substitute this for cream if you prefer it)

What you need to do:

  • sauté onions and leeks in coconut oil and garlic until fragrant and soft
  • add diced sweet potatoes and sauté for 2-3 minutes, add kale and sauté for another 1-2 minutes until kale is wilted
  • add 1 cup of milk, 1 ½ cups of stock, nutmeg, cumin, paprika, salt, pepper, and cinnamon
  • simmer over medium heat until potatoes start to become tender (about 8-10 minutes)
  • add in the corn kernels and simmer another 10 minutes over medium heat, stirring once through
  • when ready, remove from heat and roughy puree with an immersion blender or in batches in a traditional blender – it should be lumpy
  • add in ½ cup milk, pinch of sugar, and half cup of plain yogurt and stir
  •  do a quick puree to desired consistency, adjusting seasoning as needed

We top it with bacon and avocado – it is also delicious with fresh basil

2 thoughts on “soup weather

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