Soup is my number one Fall food. I love experimenting and creating new versions all the time. Here is a « pumped up » version of the Comfort soup recipe of my book Seasons. I added one of the most nutritious, antioxidant charged vegetables: purple yams, also known as Okinawan potatoes. It contains a great amount of Vitamin A, potassium, calcium, fibers and also, some anti-inflammatory properties are brought by anthocyanins. It is a real nutritional powerhouse by itself. I also added a small beet, which is known for its high amount of vitamin B-complex, minerals and antioxidants. I added a touch of ground fenugreek, excellent for digestion and tastes amazing. This is pure beauty food, right here.
What you need:
2 medium carrots
1 large whole leek
1 medium sweet potato (orange)
1 medium purple yam
1 small squash
1 large bunch of kale
2 medium turnips
3 endives
1 large bunch of Italian parsley
1 large cup of coconut milk or 1/2 cup of coconut cream
1 teaspoon of turmeric powder and/or ground fenugreek
a handful of crushed walnuts
1 pinch or 2 of sea salt
black sesame seeds
cayenne pepper (depending on your taste)
Create:
Peel and cut all the vegetables into small pieces. Steam them lightly for about 10 to 15 minutes. Then, mix them in your blender with the parsley bunch, using the water of the steamer. Add more water if needed. Let the mixture simmer, then add the spices and the milk or cream. Let the soup simmer for about 20 minutes, then add the walnuts and leave for 10 more minutes, allowing them to soften. Serve in big bowls, sprinkling black sesame seeds on each and maybe a little parsley leaf. Enjoy:)