Haitian Corn & Sweet Potato Soup



Modified Recipe from Key Ingredient | Serves: 2 bowls | Time: ~30 min


Ingredients

1 onion, chopped

1 large #SweetPotato, chopped in small cubes

1 cup #corn (1-2 ears of corn)

4 cups vegetable broth

2 #carrots

1 small chili

1 lime, juice

¼ tsp ground clove or more to taste

½ tsp dried thyme

1 tsp sea salt

Serve with avocado crema (just blend an avocado with some almond milk and lime juice)


Instructions

Peel and chop onion and sweet potato into small cubes. Place in a saucepan, add corn and vegetable broth. Bring to boil, lower the heat and let simmer for 10 minutes until the sweet potatoes cubes are tender. Add to blender and puree completely smooth.


Peel the carrots and slice into 1 inch slices. Cut the cabbage into the same size. Add carrots, chili (whole), lime juice and the spices. Let simmer for 10 minutes. Remove the chili from the soup and add the cabbage, let simmer for 2 more minutes.


Taste and adjust salt and ground clove. Serve in bowls with a dollop of yogurt and some fresh thyme.


What I ate and drank today (6/21/2018)

72 oz of water

Plantain black bean bowl

Bowl of Life cereal with almond milk

Bowl of Haitian soup with avocado crema


Exercise

1 hr of kayaking


What I ate and drank today (6/20/2018)

2 iced decaf Americanos from Cafe Kindred

Mushroom and egg white sandwich from Cafe Kindred

56 oz of water

A failed kale-lentil crepe with mushroom sauce experiment

Beer

Veggie burger

Fries


Exercise

Some walking


What I ate and drank today (6/19/2018)

1 cup of half caf coffee

1 iced decaf Americano from Cafe Kindred

Rose

Not nearly enough water

Bagel flat with avocado

Citrus avocado salad from Cafe Kindred

Cup of Life cereal with unsweetened almond milk

1/2 swiss cheese and mustard sandwich

Cheese and tomato quesadilla


Exercise

None, because you can apparently ruin your foot while sleeping. At least I can.

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