Soup Recipes: Punchy Fall Soup
With sweet potatoes, leeks, rice and lentils
Posted September 13th, 2012 by noelle |
As a few of you know, I’m a big fan of “early season” fall soups. And this Punchy Fall Soup⎯made with a combination of caramelized leeks, tender sweet potatoes, lentils, and a punchy collection of herbs and spices⎯makes the cut. I recommend garnishing your soup with a handful of well “massaged” kale (see below) and a few julienned carrots to keep the beat here simple and fresh.
This soup is inspired by my baby son Halston, who, if it were up to him, would be enjoying some form of a warm sweet potato at just about every meal….
Punchy Fall Soup
Serving Size: 4 (~250 calories)
While the ingredient list looks a bit intimidating, this soup literally comes together in under 20 minutes.
1 quart (4 cups) vegetable stock*
1 medium leek*
1 medium carrot*, trimmed and diced
1 large stalk celery*, trimmed and diced
1 large sweet potato, peeled and cut into small cubes
1/2 cup basmati rice, dry
1/2 cup lentils, dry
1 tablespoon good extra-virgin olive oil + a drizzle
2 teaspoons coriander
1 tablespoon cumin
1 teaspoon paprika
1 teaspoon dried oregano
Sea salt and pepper, to taste
1/4 cup parsley*, roughly chopped, loosely packed
1 cup Tuscan kale*
1/2 cup parmesan cheese, shaved
(* Buy organic, if possible. Learn more here.)
Learn more about the better-for-you ingredients in this recipe:
- Sweet potatoes – Sweet potatoes are rich in beta-carotene which helps support healthy, beautiful vision!
- Coriander – Health beauties believe coriander is good for digestion and a healthy appetite. It is also believed to help purify the blood.
- Parsley – Health divas adore parsley for its help with sluggish digestion. Parsley has also been embraced to help relieve stomach cramps and indigestion. Learn more.
Prepare rice and lentils according to instructions on package. Set aside.
Prepare kale “ribbons,” by first removing the stems of the kale, and then rolling the kale leaves together and thinly slicing them. Drizzle a touch of olive oil on the whispy ribbons and, using your hands, massage the kale well. Set aside.
Trim the top green portions of the leek (about 2/3 in total) and the root. Halve the remaining white part of the leek lengthwise and rinse well under cold running water to rid the leek of any dirt and sand sand. Slice thinly crosswise and set aside.
In a medium soup pot, sauté leek, carrot and celery in a dash of sea salt, pepper and olive oil until just golden and fragrant. Add vegetable stock, sweet potato, coriander, cumin, paprika, oregano and let simmer for 10-15 minutes until potatoes are just soft. Fold in cooked rice and lentils.
Prepare four soup bowls and evenly divide the soup. Garnish with a handful of kale ribbons, parsley and a sprinkle of paremsan cheese. Enjoy!
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