This soup is a hearty, warming wintertime meal, nice for adding some color and subtle heat to the dinner table.
A word on ingredients:
Besides the integral namesake ingredients (sweet potato and poblano pepper) two other ingredients help to make this soup extra special: avocado oil and chicken bone broth.
Avocado oil: This is an excellent cooking fat to keep in your pantry. It has a very high smoke point, so it is a great alternative to canola and other vegetable oils as it is much less processed. I like to use it here in order to sauté the onions for a length of time that would likely burn other oils with a lower smoke point, such as olive oil. Avocado oil also has a mild flavor, allowing the flavors of your ingredients to shine through.
**It’s also great for the skin and food grade avocado oil is used as an ingredient in many cosmetics.
Chicken bone broth: Has become a bit of a fad lately. It’s popularity has been bolstered by followers of the “Paleo diet,” trying to reap the benefits of a more traditional diet. There’s even a spot in New York City that sells different varieties of bone broth served as a drink in coffee cups.
What is it? Broth made with the bones of an animal (such as a roast chicken carcass) rather than the muscle. The idea is that the nutrients present in the bones are then transferred to the broth, creating a nutrition-filled ingredient.
Why is it good? Scientifically, the benefits of bone broth are unclear, mostly because there hasn’t yet been much research done on the benefits of bone broth consumption. What is known is that broths made from bones have been revered in cultures for centuries. Homemade bone broth has also been found to contain calcium, magnesium, phosphorus, glucosamine and gelatin, which is good for joints, skin and nails. Broths are also easy on digestion and can help to ease an upset stomach or inflammation in the GI tract.
1 medium sweet potato, diced
2 ½ tbs avocado oil
1 small onion, chopped
2 cloves garlic, minced
2 poblano peppers diced
2 cups corn (frozen or fresh)
2 tbs chili powder
1 tsp cumin
4 cups chicken bone broth (may substitute chicken stock or vegetable stock)
1 can full fat coconut milk
salt and black pepper to taste
1. Heat a dutch oven or heavy-bottomed soup pot over medium heat, add the avocado oil. Once heated, add the onion and cook until translucent.
2. Add the garlic, poblano pappers chili powder, cumin and sauté for about five minutes, stirring occasionally. Add sweet potato chunks
3. Pour in chicken broth and stir gently. Bring to a boil, then cover and reduce to a simmer.
4. Allow soup to simmer for about 15 to 20 minures, or until sweet potato is soft.
5. Puree soup using an immersion blender until only occasional chunks remain. You can puree entirely if you prefer.
6. Add the corn and coconut milk and bring back to a boil.
7. Reduce to a simmer for a final 5 to 10 minutes.