This weeks soup though, well I am 100% in love with it. I had a few things on had that I wanted to use up before they got "weird" in the fridge, but also really wanted to try a soup with pureed yam. Yams are one of those great veggies, but I never really think about using. They are high in vitamins, low in saturated fat and sodium, and help to protect you against osteoporosis, heart disease, diabetes and obesity-sign me up! Off to the grocery store I went and picked up a couple of yams, celery, baby spinach, red pepper, low sodium chicken broth, spicy Italian style chicken sausage, and a can of Cannelini beans (of course).
Back at home I started my soup by peeling and slicing the yams into chunks, and pealing and chopping a tablespoon of fresh ginger. I added both to an empty small
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What a beautiful looking soup it was! Great color from the yams, and the carrots and celery dotted through with vibrant orange and green. I let it simmer for a bit, then added half of a red pepper, chopped, and several very large handfuls of spinach. Once the spinach wilted, I turned the heat off so it wouldn't lose its pretty color.
The flavors of this soup are pretty incredible. I have always loved the smell and taste of ginger, and with the cold and flu season upon us, I tend to stock up on it. Its believed that its properties can ward off the symptoms of both cold and flu...worth a shot in my book! So while the ginger has a very nice presence, the rosemary really offsets it nicely with an earthy flavor. The yam/been puree gives a beautiful velvety texture offset with the great texture changes of crunchy carrot, and celery. Though I'm all for protein in soup as I think its more filling, I could definitely see making this without the chicken sausage and swapping the chicken stock for vegetable stock for a vegetarian variation.
This one will definitely be made again-I can feel my immune system boosting with every spoonful!
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