When I first was diagnosed with a gluten sensitivity over 10 years ago, (turned out to be celiac) I was having major stomach issues: pain, bloating, IBS and joint pain. As soon as I eliminated wheat and gluten products from my diet things started to improve.
At this time I was still eating meat and cheese. I still had bouts of stomach issues every time I ate cheese or ice cream, so I did more research. I also have Vitiligo, an autoimmune issue that affects my skin, leaving white patches that do not produce Melanin, so my first plan of attack was to look into any inflammatory foods and start eliminating them out of my diet.
Most diseases are caused by inflammation: our body is trying to fight a cause. After watching Forks Over Knives it was pretty clear I could reduce my risk of future disease, as well as help my current body, by switching my diet.
My biggest change with food in general was switching to organic when possible. I eliminated all meats and dairy and do not eat processed foods unless it’s unavoidable because of traveling. And sometimes, I just want that bag of potato chips or fries, let’s face it I am not perfect but I try!
I have to say my best result, other than feeling great, is my vitiligo has actually started REVERSING itself.
This leads me to today’s post of sweet potato soup. When switching to plant based the easiest thing for me was making and eating soups. They are filling, nutritious and cheap to make. I love soup and stews so you will be getting a lot of them from me! Some have the same base but I get bored and switch it up to what veggies are available.
This sweet potato soup is perfectly savory yet light. It has less coconut milk in it, as well, so it is less in calories but holds it’s own as a meal. AND it’s a one pot meal. Perfect!
Sweet Potato SoupCourse: Appetizers, SoupsDifficulty: Easy
Sweet potato soup is a great soup to store and have on hand. It’s another great soup for meal prep and is delicious all year round!
2 medium to large sweet potatoes
1 medium sweet onion
1/4 head of cauliflower
3 cups vegetable broth
1/4 cup coconut milk or cream
2 tsp cumin
1 tsp turmeric
1 tsp allspice
1 tsp nutmeg
- Cut veggies into chunks (roughly 1-2 inch chunks) for quicker cooking.
- Throw everything except coconut milk in a pot and simmer for 15 to 20 minutes, until potatoes are soft.
- Take wand or blender and purée it until smooth.
- Serve immediately or let cool and store in air-tight containers.