Something warm and soothing…

I’ve been dragged out with a cold recently… a cold that turned into a viral infection.

It’s taken a lot out of me. I have no energy and I just want someone to take care of me… basically – I turn into a whining baby.
Many years ago, when I was living with my parents, my mom would make leek and potato soup when we were sick. I loved that soup.

Given that my mother worked full time in a very busy job at a bank, and had a very long commute, which included catching a ferry, homemade soup was an extra-special treat.
As you drifted in and out of consciousness, the smell of vegetables simmering in broth could instantly help sooth the chill that had settled deep into your bones.
One bowl of Mom’s soup would have you on the mend in no time.

Since I started this primal journey, I have cut high-starch white potatoes from my diet. No more fluffy mashed potatoes, french fries, or baking dishes filled with scalloped masterpieces.
As a “treat”, though, I allowed myself sweet potato to help (hopefully) rebuild my energy after a week of feeling dragged out and sorry for myself.

This soup is really easy to make – it freezes well, reheats beautifully and can be adjusted for half batches!

In my first batch, I got a bit liberal with the cayenne pepper and it kind of got away from me…. while I enjoy hot foods, this soup got hotter every time I reheated it – so the little bit of cayenne is definitely enough. (This can be left out if you have little ones to feed – but my boys enjoyed the extra little kick) 🙂

Sweet Potato Leek Soup

1 tbsp butter
4 Sweet Potatoes, peeled and cubed
3 leeks, washed and chopped
1 onion, diced
10 white mushrooms, washed and quartered
1 glass white wine
4 cups of low-sodium chicken broth
3 cloves garlic
1 bay leaf
1/8 tsp cayenne pepper

1 tsp butter
cashews (about 1/2 cup – I used salted, but plain would work just as well!)

In a large saucepan, melt the butter, then saute the garlic, onion, sweet potato and mushrooms for 2 or 3 minutes, then add the glass of wine. Pour in the chicken stock, add the cayenne pepper and bay leaf. Cover and simmer for 25 minutes, until sweet potato is soft when poked with a fork.

Remove half the vegetables and puree in a food processor (if you don’t have a food processor, but have a hand blender, you can remove half the vegetables, then blend the remaining vegetables in the broth)

Mix everything back together, cover and let simmer until ready to be served.

In a small frying pan, melt 1 tsp of butter. Add the cashews, tossing until lightly browned and warm. Add to the soup and enjoy!

Please forgive me for the BAD pictures this week… these were taken with my phone…

Stay tuned… after a little bit of trial and error, I have a phenomenal Primal maki roll recipe coming.