Happy fall, everybody! I always try to fight it, but today I was sitting on the patio at Interurban with a couple of friends and we all agreed that the weather was just about perfect. Slightly cool, a little breezy but great for enjoying a beer outside still. If it would stay this nice forever, I would just love fall. But you know what they say…
Winter is coming. (Boo.)
I can’t hate the food, though. Especially the soup.
I made this sweet potato soup on a whim. Well, honestly, it was a little out of desperation. In my new work-from-home scenario, I try really hard to prep some food ahead of time. I know the stove is right there, but if I say to myself “Sweet potatoes sound good!” at noon, well, then I have to roast them, and that takes time. I love having some prepared healthy stuff (like roasted veggies and hard boiled eggs) that become the base of a great lunch when noon actually rolls around.
But sometimes, my eyes are bigger than my stomach. Like that time I roasted 3 huge sweet potatoes on Monday, and got sick of them on Tuesday because I also made myself sweet potatoes last week.
Well, I put those sweet potatoes to great use after making some homemade harissa for the PDX food swap! I think this soup would work similarly well with many winter squashes, as well, But the most important thing is, if your squash/potato is already prepped, it’s only going to take a few minutes to throw together. And for those of us who can get lost in though and spend 2 hours cooking oneself lunch, that’s a very good thing 🙂
- 1 cup cooked rice
- 3/4 cup chili
- 1 cup shredded kale
- 1 avocado
- 1/4 cup sliced fresh jalapeno
- Sliced radishes,
- Sliced green onions
- Chopped cilantro
- Toasted pepitas
- Reheat chili and rice, if you haven't already. Toss shredded kale with best quality olive oil and add all three to a bowl
- Top with avocado, fresh jalapeno, and your favorite combinations of radishes, green onion, cilantro, peptias, etc.