Anti Inflammatory Sweet Potato Herb And Chicken Soup Recipes

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ANTI-INFLAMMATORY SWEET POTATO SOUP



Anti-Inflammatory Sweet Potato Soup image

This sweet potato soup is not only very nutritious, but is also low residue, and anti inflammatory - the perfect soup for Crohn's sufferers. It's quite possibly the only thing you'd ever need to eat. All ingredients have been considered for anti-inflammatory, antioxidant, and nutritional properties. It has a curry flavor, sweet and spicy. It's a bit thicker than tomato soup.

Provided by LeroyDickson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 14

3 cups peeled, cubed sweet potatoes
2 tablespoons extra-virgin olive oil
2 tablespoons all-purpose flour
3 cups low-fat chicken broth
2 tablespoons brown sugar
½ cup finely chopped white onion
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon red pepper flakes
2 cups soy milk
salt to taste
1 cup cubed, cooked chicken
1 cup sliced canned carrots, drained

Steps:

  • Place sweet potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 10 minutes. Drain.
  • Combine olive oil and flour in a heavy pot over medium-low heat; cook, stirring constantly, until a smooth paste forms and turns a light caramel color. Add broth and brown sugar. Bring to a boil, then reduce heat to a simmer. Stir in sweet potatoes, onion, turmeric, cinnamon, cloves, and red pepper flakes. Bring back to a simmer and cook for 5 minutes more.
  • Remove soup from heat and allow to cool slightly. Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into another pot. Repeat with remaining soup.
  • Mix soy milk into the pureed soup and heat until warmed through, 5 to 10 minutes. Season with salt. Add chicken and carrots for more texture.

Nutrition Facts : Calories 366.1 calories, Carbohydrate 43.6 g, Cholesterol 27.3 mg, Fat 13.7 g, Fiber 6 g, Protein 17.1 g, SaturatedFat 2.5 g, Sodium 496.4 mg, Sugar 17.9 g

CHICKEN AND SWEET POTATO SOUP



Chicken and Sweet Potato Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Number Of Ingredients 13

3 tablespoons unsalted butter
1 medium onion, diced (about 1 1/2 cups)
3 cloves garlic, minced
1 bay leaf
1 pound sweet potatoes, peeled, cut into 1/2-inch cubes (about 2 1/2 cups)
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 medium boneless chicken breasts, (about 12 ounces), cut into 1-inch pieces
2 tablespoons chopped cilantro
Sour cream or Mexican crema, for serving
Chipotle hot sauce, for serving

Steps:

  • 1. Melt the butter over medium-high heat in a large soup pot. Add the onions, garlic, and bay leaf, cook stirring occasionally until the onions are slightly soft, about 3 minutes. Add the sweet potatoes and cook until soft around the edges, another 2 minutes. Scatter the flour over the vegetables and stir until the flour is absorbed into the mixture, 1 minute.
  • 2. Add the broth to the pot, whisking until smooth. Bring the soup to a boil over high heat and season with 2 teaspoons salt and some pepper. Once the soup boils, reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 10 minutes.
  • 3. Season the chicken with salt and pepper, stir into the soup and cook until just cooked through, about 4 minutes. Add the cilantro and divide the soup into 4 serving bowls. Top each soup with sour cream and chipotle hot sauce as desired. Serve.

Nutrition Facts : Calories 409, Fat 19 grams, SaturatedFat 9.5 grams, Cholesterol 87 milligrams, Sodium 1185 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 23 grams

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