These recipes for sweet potato corn soup and butternut squash soup come courtesy of Nutritionist Dr. Velonda Thompson.
Sweet Potato Corn Soup
1 tablespoon safflower oil
2 medium carrots, peeled and chopped
1 medium red onion, chopped
1 rib celery, chopped
1 large sweet potato, peeled and chopped
1 sprig fresh thyme, minced
1 teaspoon ground turmeric
1 medium tomato, chopped
5 cups water
2 vegetable bouillon cubes
1 cup fresh or frozen corn kernels
3 cups chopped kale
1 table spoon sea salt
1 table spoon cornstarch
1 tablespoon water
Cayenne pepper to taste
In large sauté pan, heat oil over medium heat, Sauté carrots, onions, celery, bell peppers and sweet potatoes for 3 minutes
Add thyme & turmeric. Combine well with vegetables
Add tomatoes, water and bouillon cubes. Simmer 20 minutes
Add corn, kale and sea salt. Simmer 5 minutes.
Season to taste with cayenne pepper.
Combine cornstarch with tablespoon of water. Stir into simmering soup. Stir and simmer for 3 minutes to thicken.
Remove from heat and serve with hearty bread.
Butternut Squash Soup
4 cups fresh orange juice
1 mango, peeled and chopped
4 cups butternut squash, small chunks
8 dates, pitted & chopped
1 teaspoon curry
Combine all ingredients in blender.
Add water as need for desired thickness.
Serve with hearty bread.