“Spring is the time of plans and projects.”
― Leo Toystoy, Anna Karenina
Today is mid-week of spring break. My facebook status this morning read, “Green smoothies, Mike’s doing morning yoga, and I’m reading poetry while a sweet kitty purrs on my lap. It might be cold outside but our cozy house is a restful destination for spring break. A day of writing and exercise stretches before me and a pot of Sweet Potato Soup with Coconut, Cilantro, and Lime bubbles on the stove. Tomorrow I have a trip to the salon and on Friday it’s Phoebe’s turn. As long as I can manage the mountain of grading I will return to work restored and renewed. ♥ I’m extremely thankful.”
So far I have had a wonderful and restful break. My dad, step-mom, and brother came from Crystal Falls for a visit TWO weekends in a row and I have caught up on a couple projects. I share a blog with my dear friend and fellow educator, Heather Hollands, and this month I am blogging out student projects for National Poetry Month on Blended Voices. This quiets a bit of the guilt I have been feeling for neglecting my professional voice and writing.
Today I also tried a recipe for Sweet Potato Soup with Coconut, Cilantro, and Lime from the Weight Watchers turn up the flavor cookbook. It has been my intention to try this soup since February and I am thankful for the time that spring break has afforded me to finally do so. (Yes, it is still soup weather in Upper Michigan). I snapped a few pictures along the way, just in case, I decided to share a recipe review. After one taste, I knew that this would become one of my favorite soup recipes. Not only was it uncomplicated to prepare but it is super healthy and (as the cookbook name suggests) full of flavor.
Sweet Potato Soup with Coconut, Cilantro, and Lime
from Weight Watchers turn up the flavor Cookbook
- 1 Tablespoon olive oil
- 1 onion chopped
- 1 clove of minced garlic (the recipe does not call for garlic but I add it to everything)
- 32 ounces of vegetable stock (the recipe calls for chicken stock and I swapped out vegetable)
- 1 ¼ pounds sweet potatoes; peel and cut into chunks (I used two medium sized)
- 2 Tablespoons ginger root; peel and chop
- 2 Tablespoons brown sugar
- ¾ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon red pepper flakes
- ¼ cup light coconut milk
- ½ lime juiced and zested (I used bottled since that is what I had on hand)
- 3 Tablespoons chopped fresh cilantro
The recipe also called for the following which I did not have on-hand.
- ¾ teaspoon cardamom
- 3 Tablespoons dried unsweetened and toasted coconut shavings
- Heat oil and cook onions and garlic for approximately 5 minutes until softened. Add broth, potatoes, and spices; bring to a boil. Reduce heat, cover, and simmer for about 20 minutes. Until potatoes are tender.
- Let soup cool for 5 minutes. Puree soup, in batches, in blender. Return soup to pot and stir in coconut milk, lime juice, and gently reheat. Ladle into bowls and garnish with cilantro and coconut.Serving = 1 Cup151 Calories, 5 g Total Fat, 2 g Sat. Fat, 0 g Trans Fat, 0 mg Chol, 329 mg Sod, 23 g Carb, 8 g Sugar, 3 g Fiber, 5 g Protein, 37 mg Calcium
Today I feel grateful for spring break and health. I am enjoying precious time to write, reflect, and share with friends and family my plant based recipes. If you enjoy my blog do not forget to follow me on twitter, like my facebook page, and follow my Produce with Amy board on Pinterest. It fills my heart with joy that I can help others embrace a healthy lifestyle. While I look forward to going back to my classroom, I really anticipate more time this summer to explore new recipes with the abundance of produce that will be offered at area farmers markets and my own garden plot. Thank you for reading and I would love to hear from you. Now, if I can convince Athena that my lap is not the most comfortable seat in the house, I can tackle some of my grading.