A lot of people I work with try to eat more raw foods, but they need not be so hard on themselves. Cooked squash is a very healthy addition to many diets, and it can be a wonderful vehicle for all kinds of superfoods (like organic coconut oil, high vitamin butter oil, and more.) When raw, they can be very resistant to digestive enzymes, making them difficult to digest, but when they are cooked, the starch molecules are disrupted, and enzymes can get to them more easily. Besides, uncooked squash (like butternut squash) has an off-putting, grainy texture when raw, and seems to be very bitter compared to its creamy, cooked counterpart.
This recipe calls for sweet potatoes, kale, and onions, among other things. I love sweet potatoes, but when I was first introduced to them in my twenties, I only knew of the traditional baked sweet potato served with butter and brown sugar.Obviously, after a while, I realized that I did not enjoy sweet potato served like this anymore because it just was not satisfying and I did not feel good eating it. As it turns out, sweet potatoes are delicious in soups, and as an added bonus, they are antioxidant powerhouses and have strong anti-inflammatory properties.
Another ingredient is kale, this delicious, amazing leafy green. I love kale in smoothies, juices, dehydrated as chips, sautéed in olive oil and garlic, or just cooked in soup. Kale, a member of the cabbage family, has strong anti-cancer properties, has been found to lower cholesterol, is very low in oxalic acid (which bind to nutrients like calcium and prevents their absorption), and is very detoxifying.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 T coconut oil (I like this organic coconut oil)
- 1 small onion, chopped
- 3 garlic cloves, chopped finely
- 5 oz kale, de-stemmed and chopped coarsely
- Freshly ground pepper
- 1/2 t sea salt (I love Celtic sea salt), or to taste, and water to cover*
Instructions
- Melt the oil in a pan, then add the chopped onion. The onion should sizzle. Cook it over medium heat for about 5 minutes, or until fragrant and slightly golden, while you chop the sweet potatoes.
- Add the sweet potatoes and garlic, and sauté for a few minutes, until the garlic is nice and fragrant. Add water to cover, bring it to a boil, then lower the heat, add the salt, and cover the saucepan. Let the vegetables cook for about 20 minutes, or until the sweet potatoes are soft.
- With an immersion blender or a regular blender, puree the soup until completely smooth. Add the kale and some freshly ground black pepper, as well as a little more water if needed. Be careful at this point, or else you might get splatters of hot soup.
- Cover the saucepan, and let the kale cook for about 10 minutes.
- Give the soup a stir, then let it cool for about 10 minutes while you set the table. Serve hot or warm.
- Need ideas for a side dish? Try toasted real sourdough bread with pastured butter, a bowl of raw sauerkraut, some raw aged cheese, or a salad tossed in a garlicky dressing. Enjoy!
