This Nicaraguan soup makes a good post training meal with the addition of some lean protein on the side. A batch of this may last you for most of the week if you choose to use it this way. Otherwise, it’s damn yummy anytime!
Sweet Potato and Plantain Soup
Time: 30 minutes
• 1 small sweet potato or yam, about 10 oz. – peeled and chopped
• 1 plantain – peeled and chopped
• 1 Tbsp olive oil
• 1/2 large sweet onion, cut into quarters
• 1 clove garlic, minced
• 1 cup water
• 20 oz vegetable broth
• 4 oz coconut milk
• 1 slice of ginger, peeled
• 1/4 tsp basil
• 1/4 tsp cumin
• 1/8 tsp nutmeg
• sea salt and black pepper to taste
Use a medium saucepan to heat the oil, then add the garlic and saute for a minute. Add the onion, then when the onions are clear, add the sweet potatoes and plantains. Saute for a few minutes, tossing well. Add the water and bring to a slow boil, cooking for around 10 minutes.
Meanwhile, mix the coconut milk and vegetable broth in a bowl. Add it to the veggie mix along with the ginger. Add all of the spices, mix well. Continue cooking until the vegetables are soft. Carefully pour into a blender, puree until liquid. Serve hot, or save portions for later.
Let us know if you’ve tried it by posting to comments!