Sweet Potato Chowder

Ingredients:

• 1 tbsp Earth Balance vegan buttery spread or Goodness Me! coconut oil
• 1 organic sweet onion, small diced
• 3 organic garlic cloves, minced
• 2 ribs organic celery, small diced
• ½ tsp Himalayan salt
• ½ tsp freshly ground black pepper
• ¼ tsp italian seasoning blend
• ½ cup organic carrots, peeled and small diced
• 3 cups organic sweet potato, peeled and chopped about 1" in size
• 5 cups organic vegetable broth
• ⅓ cup Goodness Me! coconut cream
• 2 cups of raw organic greens (shredded kale or baby spinach)
• 3 tbsp roasted salted pepitas, for garnish

METHOD:

1. In a large pot over medium heat, add 1 tablespoon of fat. Add the onion and celery, and cook until they start to soften, about 5 minutes. Add the garlic, salt, pepper and italian seasoning and stir. Cook for another minute or until the garlic becomes fragrant. Stir in the carrots and sweet potato.
2. Pour in the vegetable broth and bring the mixture to a boil. Reduce it to a simmer and cook for 10 minutes. Cover and cook for an additional 10 to 15 minutes, or until the sweet potatoes soften. Stir in the coconut cream and season once again. A few minutes before serving, stir in the greens of choice and allow them to wilt. Serve with roasted/salted pepitas for garnish.

Serves: 4

Recipe contribution by Chef Jessica Anderson

My passion for nutrition and wellness has always stuck with me throughout my culinary career, and being someone with food allergies myself has driven me further to understand how to create food that not only tastes good, but is good for you. As a Red Seal certified Chef, Culinary Management graduate, and nutrition enthusiast, my desire is to use my business to make enjoying an excellent meal simple, nutritious and delicious for all. 

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