Below is a word for word email I got from my sister, Catie, and I knew I had to share with you all! Catie is a fabulous self-taught foodie and with an incredible sense of flavor profiles, attention to detail and desire to create healthful, delicious recipes for her family and friends. I love that she sticks to organic ingredients and makes her own bone broth as the base for this amazing soup! ~Dr. Vicki Hemmett
“I whipped up a batch of soup I imagined up yesterday and it turned out so well I had to share with my health conscious sisters and mom. Packed with pure nutrition and oh so good for all that will enjoy it! Even the whole Hemmett family with food sensitivities. It’s clean, cleansing and … it’s awesome, if I do say so myself!”
CATIE’s ROASTED SWEET POTATO SOUP
6 cups homemade bone broth
2 inches fresh ginger
6-8 sweet potatoes
2 large sweet onions
1 bulb garlic
2 jalapeños (optional if you have Jr mints – kiddos)
1/4 Cup melted coconut oil
Sea salt and fresh group pepper
*I used all organic ingredients. The ginger alone is well worth the extra cost, and for soup where the veggies are the star, the benefit is more than worth the cost) and the jalapeños were grown in my garden this summer.
Also, the fullest fat (7-10%) thick and creamy plain Greek yogurt you can find. Cabot comes to mind, for those spoiled in VT…..
*Peel and chop sweet potatoes and onions.
*Seed and chop the jalapeño (if using).
*Clean the skins off a whole bulb’s worth of garlic cloves.
*combine all those things in a bowl with melted coconut oil. Season generously with S&P.
*roast in a single layer on parchment paper @ 450° for 30-40 min until nicely soft and slightly charred.
*meanwhile, grate the ginger into approximately 6 cups of stock/broth and simmer on low for 20 min.
*when the veggies are done, add to the broth and let it bubble away for 5-10 min. Then whir the works up until smooth. I used one of those submersible hand blenders.
Serve with a generous dollop of Greek yogurt. More fresh ground pepper. It’s really delicious.
I used bone broth I had made already and had in the freezer. To make that, it’s easy and super healthy. Go to a butcher. Get a few pounds of organic beef bones. I put them in a crock pot, filled to the brim with filtered water and let it go overnight on low. You can also amp up the flavor by adding carrots, onions, celery to enhance the broth. I freeze in 1-cup Tupperware containers. Handy to have in the freezer and packed with exceptional health benefit thanks to the marrow in the bones.
Hope you have a chance to try this!
KTKINS aka sister Catie
Great nutrition will always support a healthy body!