Meghan Markle's Sweet Potato & White Bean Bisque

October 15, 2019 The Provident Princess 0 Comments

I don't particularly love testing and developing recipes. There are enough people who are way more talented than I am in that area. What I do love is collecting delicious plant-based wholefood recipes. This is one of them. Way back in December of 2016, before anyone but Suits fans had heard of her, Meghan Markle ran a website called The Tig that focused on clean living and using your power for good. It was really good and I miss it. I love hearing that even though she is a princess now, she still loves to cook and that she has converted Prince Harry to a cleaners, whole foods diet.

During a cold December day in 2016 she shared this delicious Sweet Potato & White Bean Soup and I just happened to have all the ingredients on hand to try it. I absolutely loved it and think it would just be a shame if the recipe died with her now defunct blog. Sweet Potatoes are so nutritious. They are one of the best sources of beta-carotene and can supply almost all of your daily needs for Vitamin A. They are also high in Vitamin C, Manganese, copper, pantothenic acid, vitamin B6, biotin, fiber, potassium, and more of the B vitamins.

Fresh Sage From My Garden Made this Sweet Potato & White Bean Bisque Amazing
Most of us probably think of the orange colored sweet potatoes from Thanksgivings past, but they can also come in white and a beautiful purple. They are loaded with anti-oxidants and have amazing anti-inflammatory benefits helping to regulate blood pressure.

Now that you know how good they are to have in your diet, let's dig into the recipe.

"This soup is free from dairy and gluten, and the white beans add body and protein without distracting from the rich sweet potato flavor.

This vegan sweet potato and white bean dish delivers all the goodness of a hearty, creamy soup without any of the heaviness to bog you down. Serve it at your next holiday gathering or take it out for lunch; no matter how you choose to share it this season, we guarantee you will be surrounded by happy tummies!

DIRECTIONS      _________________________________________________________________

  1. Wash the potatoes with water, peel and cut them in large pieces.
  2. In a large pot, melt coconut oil over medium heat. Add the chopped onion, garlic, turmeric and sage. Sauté for 2 minutes, until translucent.
  3. Add the potatoes, stock, coconut milk, water and season to taste with salt and pepper. Bring to a boil, and lower the heat to medium. Cook for 30 minutes, until the potatoes are soft. Add the canned beans and turn off heat.
  4. In small batches, transfer the vegetables to a high-powered blender. Add broth as you go, depending on how thick or thin you want the soup to be. For thicker, add less broth, and for thinner add more broth. Blend until smooth.
  5. Pour the soup back into the pot. Taste and adjust seasonings to your liking.
  6. Ladle soup into bowls and enjoy with any of the suggested toppings!
Try serving it with chopped green apple and a spoonful of Greek yogurt to add a tangy flavor. For my vegan friends, skip the yogurt – it tastes just as good!"

This is a great way to use air-dried sage from your garden. 

Enjoy,

Tiara
-The Provident Princess

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