Sweet Potato Soup

One pot meals are my favorites in the winter, particularly ones that can simmer on the stovetop long enough for seconds. Very recently, I wanted to make potato soup for a sick friend, but wanted better nutritional value than what my usual Irish potato soup recipe yields (I also wanted to avoid mucus-making dairy). So I grabbed some sweet potatoes (they're high in fiber and vitamin A, and are a great source for antioxidants) and started peeling.

The original recipe that inspired my dish suggested spicy chorizo, which I changed to Italian vegetarian "sausage." The sweet and savory tastes in this soup are terrifically well-balanced.

Ingredients

2 large sweet potatoes peeled and diced

1 large baking potato peeled and diced

4 Italian veggie "sausage" links chopped in 1/4-inch slices

2 teaspoons of vegetable base Better Than Bouillon

2 carrots diced

2 garlic cloves minced

1 red onion chopped

2 tablespoons vegetable oil or extra virgin olive oil

fresh rosemary

cayenne pepper

nutmeg

1 handful of fresh spinach chopped

Preparation

Heat 2 tablespoons oil over medium-high heat. Add sausage; cook until brown, stirring often. Put sausage aside and add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and carrots (sprinkle with cayenne pepper and nutmeg to taste) and cook until they begin to soften, stirring often, about 12 minutes. Add vegetarian broth; bring to boil. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using a hand-held mixer, mash some of the potatoes in the pot. Add browned sausage to the soup. Stir in spinach and simmer for about 5 minutes. Season with salt and pepper and serve.