I love being back in my kitchen and our house again. I love cooking where I have my “stuff” so it’s easy to find. Yesterday we had a very nice and calm day since the kids are still adjusting to U.S time and Bella has no school. So we played games, laid puzzles, to a long nice walk and cuddled like never before. Since fridge and freezer was completely empty I went shopping at Whole Foods and then made it home to bake bread. I have to admit that for a second in the store I thought of making it easy and just buy some bread.
I’m glad I didn’t because at dinner everyone enjoyed the still warm home baked bread. We ate it with sweet potato soup which one of those super easy soups most kids will like except my potato picky eater Bella. It’s so funny she does not like potatoes in any shape or form but specially not sweet ones such as sweet potato and yams. However, she is a good eater and did finish all her soup.
know there is a hype about not eating potatoes but you should not let the sweet potatoes sweetness foul you into thinking is not good for you. Sweet potatoes are packed with good nutrition such as Beta carotene, vitamin A, C, magnesium and antioxidants for example. It’s also low in calories but high in fibers making it a perfect complex carbohydrates for people watching their weight.
1/4 cup leeks, minced
1 tbs fresh ginger, grated
2 tsp canola oil
1/2 cup yellow lentils, soaked for 20 minutes
3 1/2 cups vegetable broth
2 large sweet potatoes, peeled and diced
1 cup bok choy, chopped
1/4 cup cream ( I used unsweetened mimic cream)
Salt & pepper to taste
Heat oil in a large saucepan on low/medium heat. Cook leeks for a minute and then adding ginger and lentils and vegetables broth. Bring to a boil and cook for 10 minutes. Add sweet potato and cook until vegetables are tender, about 5-10 minutes. Place vegetables and liquid in a food processor or blender and puree. Return to saucepan and add bok choy, simmer for 3 5 minutes. Add salt and pepper.