Cancer-Fighting Sweet Potato Soup

Hi All! It is officially fall-time in the midwest which means it’s SOUP SEASON! This past weekend I cooked up a healthful Sweet Potato Soup inspired by one of our favorite books at AIM, The Cancer-Fighting Kitchen by Rebecca Katz.

This cancer-fighting soup consists of a healthful homemade broth blended with baked sweet potatoes to create a creamy, nutrient-dense, and spice-filled soup.

Grocery list: 6 carrots, 2 yellow onions, 1 leek, 1 bunch celery, 4 red potatoes, parsley, black peppercorns, bay leaves, 3 large sweet potatoes, coconut oil, sea salt, spices: ground cinnamon, allspice, cardamom, & nutmeg
*Try to buy all organic vegetables

Step One: The Broth

Start by washing your vegetables in a veggie wash or with vinegar and rinse. Then prepare them: 6 carrots cut into fourths, 2 unpeeled yellow onions cut into chunks, 1 leek cut into thirds, 1 bunch celery cut into thirds, 4 unpeeled red potatoes cut into chunks, 1 bunch parsley, 12 black peppercorns, 2 bay leaves, 8 quarts filtered water, 1 t salt.

Combine in a large pot, cover, and bring to a boil. Once boiling, remove the lid and simmer for approximately 3 hours. This is a good time to start working on step two, the soup.

After about 3 hours of simmering, the vegetables should be flavorless mush and you will have a flavorful broth. Strain out the vegetables and let cool.

Step Two: The Soup

Preheat oven to 400F and line a baking sheet with parchment paper.

Peel and dice 3 large sweet potatoes and toss with 2 T coconut oil. Stir together ¼ t sea salt, ½ t ground cinnamon, ½ t ground allspice, ¼ t ground cardamom, ⅛ t nutmeg and mix with sweet potatoes. Bake 40 minutes.

Pour ⅓ C of your homemade broth into a blender, add ⅓ of the roasted potatoes and blend until smooth. Transfer to a soup pot over low heat and repeat the process two more times. Stir in any remaining broth and add salt to taste.

Pour into your favorite soup bowl, curl up with a soft blanket, and enjoy!

Store leftovers in the refrigerator 5-7 days or freeze up to 2 months.

Golden Milk Recipe

Happy Saturday everyone!

I recently made Golden Milk for the first time. Golden Milk is a traditional Indian drink that has some health benefits and has been gaining popularity in Western culture.

The magic ingredient in Golden Milk is turmeric, which is a powerful anti-inflammatory and antioxidant. Turmeric is a root that is sourced out of southeast Asia and has been used historically for anti-aging and cancer care. Turmeric pairs well with ginger, which has anti-inflammatory, antioxidant, and antiemetic properties, meaning these two spices are known to naturally reduce inflammation in the gut, protect cells from damage, and calm upset stomachs.

Here is our recipe:

Boil a cup of non-dairy milk* (I used almond milk, but you can also use coconut, oat, hemp, or cashew) mixed with ½-1 tsp organic turmeric powder, ½ tsp ginger, a pinch of cinnamon, and a pinch of black pepper. Once it’s boiling, reduce the heat and simmer for a couple of minutes. Pour into a mug, add manuka or raw honey and cardamom to taste.

*Note: You can use dairy milk if you prefer, make sure it is organic and hormone-free. It is best to use manuka or raw honey from a glass jar for maximum health benefits.

Enjoy!

Be Well,

Sydney — Admin Lead, Associates of Integrative Medicine