What a great opening day at the Parkland Farmer’s Market. We ran into neighbors, friends, clients, students and lots of beautiful children and even some kids (in the small petting zoo). There were pony rides this year and the guy walking around on stilts made me feel like a kid. It was a gorgeous morning and there were literally wall to wall vendors. Everything from novelty items like teas, spices and soaps to fresh shellfish, tons of produce and lots of sweets and treats.
We went prepared to shop for all our produce and shop we did. Lettuces, tomatoes, humongous zucchini, lemons, limes, garlic, onions, and sweet potatoes filled my shopping bags. My favorite purchase was a stalk of brussel sprouts that hardly fit in my fridge when I got home. We got to give some of our friends and their children a quick lesson in how those little sprouts really grow. It was fun to pick them off the stalk and roasted with some olive oil, garlic, pepper and a little salt they were quite yummy.
We also got to meet “Dr. Liz,” aka as the Conscious Cupcake Lady, but more about her and her gooodies, later in the week.
We came home and I wanted to try the recipe my sister gave me for the sweet potato soup. Quite a few of you have been asking me for it so I wanted to make a pot before I posted the recipe. It was extremely easy and the only time consuming parts were peeling and cubing the potatoes and then blending in batches. I see an emulsion blender in my near future! If you already have one, this soup will be even easier to prepare. Many people, including myself, would stay away from such a soup because of the added cream. It’s amazing how creamy a soup can be without any milk or cream. This soup is a perfect example. Here is the basic recipe, which makes about 4 servings, but I pretty much doubled it.
Simple Sweet Potato Soup (Happens to be vegan and Diabetic Friendly as well)
1 cup chopped celery
1/2 cup chopped onion
1 tablespoon canola oil
3 medium sweet potatoes (about a pound) peeled and cubed
3 cups vegetable (or chicken) stock. I substituted about a quarter of the stock for plain water.
1 bay leaf
1/2 teaspoon dried basil (I used thyme instead)
1/4 teaspoon of salt (optional…I opted out)
In a big pot or Dutch oven, saute celery and onion till tender. Add potatoes and remaining ingredients. Cook over medium heat until boiling. Reduce heat, simmer for 25-30 minutes or until potatoes are tender. (I covered the pot)
Discard bay leaf and cool slightly. In a blender process soup in batches until smooth. (Takes only a few seconds to do a batch) Return all to pot.
The color was so beautiful. It didn’t even need salt at the table. Very rich and “creamy.” Just perfect for a November night. Thanks to my sister for that one.
Happy birthday Debbie. I get to be younger than you for a few more weeks 🙂 Wishing you whatever YOU wish for. Much love.
Thanks for the constant feedback. I love to find your emails, comments and messages…all of you. I found myself with an extra hour this morning.Thanks for allowing me to share it with ya’ll. Have a magnificent Monday. Make sure to plan your after work fitness accordingly. The sun goes down a whole hour earlier today than it did when you got off work Friday. Make sure you have a fall and winter fitness plan that will work for you…and always make time for some peace.