FOOD | HEALTH | SPIRITUALITY

Sign Up For Your BONUS GIFT!

Welcome to Sacred & Delicious! I’d like to reward your interest with two valuable gift:

The Sacred & Delicious Food List

The Sacred & Delicious Food List is an addendum to the cookbook, Sacred & Delicious. Author Lisa Mitchell decided to distribute this comprehensive list of the foods through her website so that she would be able to update it more easily. These are foods found in most modern kitchens. The list organizes the foods into categories to reflect how they fit in your diet from an Ayurvedic perspective.


While you wait for the book, enjoy reading the monthly updates on our blog,
Don’t miss out on monthly updates from the Sacred & Delicious Blog: Food • Health • Spirituality


  • Please select the car
  • This field is for validation purposes and should be left unchanged.

Sign up now for our Sacred & Delicious Blog

Receive our bonus gift: Sacred & Delicious food list!


  • Please select the key
  • This field is for validation purposes and should be left unchanged.

Variation on a Couple of Themes!

I’m betting that corn lovers who raved about my recent Bean & Corn Salad  will also love this easy Sweet Potato Soup with Crunchy Corn. What could be more delicious or Southern, for that matter, than combining sweet potatoes with the crunch of sweet corn to create a perfect summer dish!

The simple sweet potato is my favorite root vegetable because it is so naturally sweet and filling. I never leave a vegan or vegetarian meal unsatisfied or hungry if there have been some sweet potatoes on the menu. From an Ayurvedic point of view, sweet potatoes are considered a heavy food because they are high in fiber as well as starch, which makes them very grounding. For this reason, they are an ideal food for people with vata issues—people whose nervous systems are easily triggered by their own mental gymnastics! Vata and pitta also benefit from the sweet taste.

My steady readers will notice that this recipe is a riff on some of my other summer recipes with either sweet potatoes or corn or both. Don’t be surprised if you find some similarities. What distinguishes this soup from my Corn Chowder recipe and another Summer Sweet Potato Soup with lentils is its emphasis on sweet potatoes as the main ingredient and star of the show. The fennel adds a distinctive and lovely flavor, which I enjoy combining with many foods, especially in summer dishes. And as I said earlier, I added corn to have some crunch, which always makes a dish a bit more fun to eat.

Enjoy this Sweet Potato Soup with Crunchy Corn as fun food for a dinner that is wonderfully delicious and healthy!

PS Are you new to Ayurveda? Here’s a quick introduction.

Print

SWEET POTATO SOUP WITH CRUNCHY CORN
Vegan and Gluten-Free

Preparation Time: About 45 minutes
Serves: 4 to 6

1 fennel bulb and stalks
2 celery ribs
1 medium or large leek bulb plus an inch of the light green shank
2 tablespoons coconut or avocado oil
½ teaspoon ground cumin
½ teaspoon ground coriander
6 cups Easy Vegetable Soup Stock
2 extra-large sweet potatoes (at least 2 cups chopped)
4 to 8 ears of sweet corn on the cob
A handful or more of fresh cilantro or dill
3 large mint leaves
1 to 2 limes
1 to 2 teaspoons mineral salt

Cook’s Tip: You can also use only 4 cups of stock and 2 cups water. If you don’t want to make fresh stock, add ½ teaspoon of ground turmeric to step 3.

1. Wash and slice the fennel bulb into quarters, remove the hard core, and then cut each quarter into slices about ¼-inch thick, followed by halving those slices. Also, slice the stalks into ⅛-inch-thick rounds. (See short video for how to prepare a fennel bulb.)

2. Wash and slice the celery and leek into thin (approximately ⅛-inch) slices.

3. Put the oil in a soup pot over medium heat. Add the leek slices and cook until they turn golden and just start to brown, about 5 minutes. Add the cumin and coriander and stir for about 15 seconds. Add the soup stock (or turmeric followed by water) along with the fennel and celery, and bring to a boil. Once it begins to boil, reduce the heat to medium, cover the pot, and cook for at least 15 minutes until the fennel and celery are tender.

4. While the vegetables are cooking, peel and chop the sweet potatoes into 1- or 2-inch chunks. Add these chunks to the soup pot when the other vegetables seem tender or close to tender. Recover the pot.

5. While the sweet potatoes are cooking, shuck and clean the corn. Scrub each ear with a vegetable brush to remove all the silk. Cut the kernels off each cob. Wash and finely chop the cilantro (or dill) and the mint. When the potatoes and the rest of the vegetables are all tender, add the mint and a handful of cilantro or dill to the soup. Purée the soup with an immersion blender. (Alternatively, purée it in a blender.)

6. Add the corn to the puréed soup and let it simmer for 2 to 3 minutes. Add salt to taste. Squeeze the juice from half a lime into the soup and stir. Cut the remaining half-lime into 4 or 6 pieces (depending on how many people you’re serving). Serve one slice of lime with each bowl and, if you wish, garnish the soup with additional herbs. Serve warm or cool to room temperature.

Ayurvedic Note: If you have difficulty digesting corn, try adding some fresh ginger to the soup. If that’s not helpful, you may want to avoid corn altogether. Many people who are sensitive to gluten are also sensitive to corn and corn-based products.

2 Responses

  1. Karin Michele Anderson says:

    I would make this if I could ever find organic corn on the cob. Looks interesting but 95 % of corn in the US is GMO.

    • Lisa says:

      Fortunately, I found organic corn at Whole Foods last week. Our neighborhood store, Harmony Farms, only carries organic corn.