Did you know that sweet potatoes can help reduce stress?
Since sweet potatoes are packed full of nutrients such as magnesium and niacin (vitamin B3), they can help satisfy the urge to eat carbohydrates and sweets while reducing stress. Magnesium is an essential mineral for normal body functioning that can also help reduce body-wide inflammation and help to level out the body’s stress response system. Niacin assists in stabilizing energy levels and reducing tiredness.
Stress can also wreak havoc with digestion. While kimchi and probiotic yogurt are considered great foods to help maintain healthy digestion, the humble sweet potato should not be overlooked. Sweet potatoes are packed with high levels of dietary fiber which can help improve digestive health.
If you thought bananas were the best source of potassium, think again. A sweet potato has twice the amount of potassium as a banana. Potassium is important because it helps remove excess sodium and fluid from the body which can lower blood pressure and reduce strain on the heart.
This incredible root vegetable deserves a place in your diet.
Now I present to you this savory sweet potato soup recipe.
Ingredients (organic/biodynamic)
1/2 tsp of celtic sea salt
1 tsp of pepper
1 tsp cumin
2 Tbsp water
1 Tbsp ginger
1 shallot, diced
1 medium garlic clove, minced
1 zucchini, sliced
2 medium sized carrots, diced
2 medium sized sweet potatoes, peeled, cored, and cubed
3 cups of vegetable stock
12 oz can of chickpeas
Parsley & goat cheese as toppings (optional)
Instructions
In a large stockpot, heat 2 Tbsp of water over medium heat. Add the diced shallot and a pinch of salt to let it sweat. Cook for about 2 minutes or until translucent.
Add garlic and cook for another minute. Don’t let the garlic brown.
Turn heat down to low, and add sweet potatoes, carrots, and zucchini. Let it all cook for a few minutes.
Add in the ginger, salt, cumin, pepper, and vegetable stock.
Drain the chickpeas and add 3/4 of the can. Cover pot and simmer for 45 minutes or until the ingredients soften.
Once the soup ingredients are softened, take an immersion blender and blend to soup consistency. If you don’t have an immersion blender, wait until the pot has cooled off, and blend the soup in a free-standing blender.
Serve and top with parsley & goat cheese to taste.
Enjoy!