Reader Jenny commented on the Autumn Cider Bread recipe I posted, that she was hoping I’d share the Sweet Potato and Kale Soup recipe soon. Here’s the recipe, along with a little pity party I’m throwing for myself.
Monday’s plan: Explore a park in downtown Columbus then make applesauce from the apples we picked on Saturday.
Monday’s reality: A solid two hours of Clarissa and Veronica screaming, crying, and fighting with each other. They didn’t want to share toys. They didn’t want the breakfast I made. They didn’t want to wear pants. It was just one thing after another. Getting out of the house would have helped with the girls’ moods, but I couldn’t bring myself to reward their poor behavior with a trip to the park.
Tuesday’s plan: Take the girls to story time at the library, and hit up a smaller park near home.
Tuesday’s reality: A most disgusting plumbing disaster happened just minutes before we needed to leave the house. Cleaning up left me anxious, frustrated, and my last pair of clean pants in a state unfit for leaving the house. I tried to make the best of things, by playing in the backyard with the kiddos in the afternoon, but it wasn’t enough to leave me emotionally exhausted by the end of the day.
Wednesday’s plan: Go to story time at a different library, then make applesauce in the afternoon.
Wednesday’s reality: I woke up with a head cold. I’m certain my germs are not welcome at the library. I’ve only been awake for a couple hours, but the day already feels like a bust. Doesn’t help that Clarissa got quite angry that I didn’t make enough oatmeal, and she really resented my offer of cantaloupe. Did I mention that I ran out of coffee creamer, too? All I want to do is get back in bed, and sleep until tomorrow. Instead, I’ll do my best to play with the girls, and avoid letting them watch hours of Peppa Pig.
- 2 tbsp olive oil
- 1 cup diced onion
- 3 sprigs fresh rosemary
- 2 tbsp minced garlic
- 3 cups peeled and diced sweet potatoes
- 8 cups vegetable broth
- 2 tbsp Braggs liquid aminos
- 2 tbsp nutritional yeast
- 1 tbsp all purpose flour
- 1 cup plain, unsweetened, non-dairy milk
- 1 bunch kale, stems and center veins removed and cut into bite sized pieces
- 1-15 ounce can cannellini beans, drained and rinsed
- 1. Warm the oil, over low-medium heat, in a 4-6 quart pot.
- 2. Add the onions and saute for 15-20, or until the onions are golden brown.
- 3. Add the rosemary and garlic. Saute another 5 minutes, so the garlic softens.
- 4. Add the sweet potatoes, broth, and Braggs. Simmer over medium-high heat, until the potatoes are tender.
- 5. In a small bowl, whisk the nutritional yeast and flour together. Then slowly whisk the milk in, until the mixture is completely smooth.
- 6. Stir the milk and flour mixture into the soup pot. Simmer about 5 minutes, to allow the flour to cook. The broth won't thicken, but the flour will provide some body to the soup.
- 7. Stir the kale and beans to the soup. Cook until the kale is wilted and the beans are hot, about 3 minutes.
- 8. Serve with a slice of Autumn Cider Bread.