Chipotle Sweet Potato Cauliflower Soup with Mung Beans

Have you read the Epicurious.com article about the top food trends for 2011?  If not, here it is.
If you have read it, then you know that my favorite tuber, the Sweet Potato, made the list! Epicurious.com calls them the “Vegetable of 2011″.  Whether you like them or not, there is no disagreeing about the health benefits of the Sweet Potato.

On the website The World’s Healthiest Food’s you’ll find a very lengthy profile of the Sweet Potato.  First of all, they’re bursting with antioxidants like Beta Carotene/Vitamin A.  Research has found that the purple varieties are even more abounding in antioxidants, even more than blueberries. And my personal research has shown that the purple guys are just as tasty, and even heartier!
They provide important anti-inflammatory benefits, which are helpful to ward off a number of diseases.  
Also, Sweet Potatoes are a great source of B6, Vitamin C, and fiber.  When eating Sweet Potatoes it’s important to enjoy them with some source of healthy fat, like Olive or Coconut Oil or Butter, as fat aids  the absorption of their many nutrients.   I love my sweet potatoes baked in foil, but to retain the most nutrients steam or boil them.

As you can tell, I’m very passionate about this  : )

Apparently Google searches for Sweet Potato Fries have gone way up, which is understandable.  But I am interested in hearing your favorite ways to eat Sweet Potatoes! 

Yesterday I threw together this incredible Chipotle Sweet Potato Cauliflower Soup with Mung Beans.  Talk about luxurious; this soup will warm you up on the coldest winter day, and because the Sweet Potato is pureed is goes down easy, like silk (haha).
Basically I threw in all that I had in the house, which wasn’t a lot.  You know that show on the Food Network, 5 Ingredient Fix with Claire Robinson? Well this is so easy it could be the 10 (really easy) Ingredient Fix.  Or it could be a Sweet Potato Soul 30 minute meal.  Ooohhh, I like the sound of that!

I wish you could see the smile on my face as I share this with you, cause it’s good!

Chipotle Sweet Potato Cauliflower Soup 
with Mung Beans
(I used Black Mung Beans, which are the Superstars of Ayurvedic cooking, but feel free to substitute with any other legume.  Chickpeas, Black Beans, Lentils, etc, would all be very nice.  Add a dash of maple syrup if you please, but it may not be necessary.  I added it to the recipe because I added about 3 tablespoons of my favorite tempeh marinade. If you’re using vegetable broth, add it after the sweet potatoes have had at least 5 minutes to cook with onions and chipotle sauce. )
3 medium Sweet Potatoes, peeled and cubed
1 Yellow Onion, diced
2 cloves Garlic, smashed and diced
2 tbsp Chipotle pepper sauce from can of peppers, or Adobo sauce
1/2 Vegetable Bouillon Cube + 4 cups water, or 2 cans of vegetable broth
1 tsp Balsamic Vinegar (more to taste if desired)
1 tsp freshly grated Ginger
1 tsp Maple Syrup (optional)
3 tbsp Olive Oil 
1 head of Cauliflower, cut into florets
1 cup Mung Beans, cooked
In a large pot heat 3 tablespoons of olive oil on medium heat.  Add onions and garlic, stir and cook until onions begin to soften.  Add cubed sweet potatoes, chipotle pepper sauce, and bouillon cube and stir.  Add water, bring to a boil, then reduce heat to simmer.  
In a separate pot steam the cauliflower florets.  
After about 20 minutes the sweet potatoes should be soft.  Transfer the soup to a blender and puree, or use an immersion blender to puree until it reaches a silky heavenly consistency. Pour back into the pot, stir in balsamic vinegar, ginger, and maple syrup.  Add the steamed cauliflower and mung beans, and let them soak up the flavor for a few minutes. Season with more salt or chipotle (or balsamic vinegar) and top with fresh ground black pepper.  Enjoy hot!
  • http://nataliesophoto.blogspot.com/ Natalie

    oh yes, i think we are sweet potato kindred spirits. i love them, they are my favorite food. especially eaten with some almond butter and honey. about 20 minutes from house there is an old man who sits outside of a korean market with an ancient-looking oven and all he does is sell the sweetest yellow japanese sweet potatoes, that have been roasted until the skin has completely peeled off from the flesh and the flesh has browned and caramelized. he sells 4 in a bag for $2 and i can down an entire bag in one sitting. so good. my favorite way of eating a sweet potato is baked low and slow – about an hour or more at 375, until the juices start oozing and caramelizing! i think sweet potato hash with some caramlized onions and herbs is also really good.

  • http://www.blogger.com/profile/11338820078931996605 Cathy

    You are on fire, girl! (And I don’t mean the chipotle.) This looks delicious. A nice variation would be roasting the cauliflower florets instead of steaming.

    I’ve told you my favorite way with sweet potatoes, which is similar to Natalie’s – whole, slow-roasted, doused with butter, lime juice and chipotles en adobo.

  • http://www.blogger.com/profile/11504948204624142238 Jenné

    @cathy Oh yeah, they would have been so tasty roasted too! I just stocked up on more Sweet Potatoes, I think I’m going to have them Cathy style for lunch today :)

  • http://dreamsofcakes.wordpress.com/ dreamsofcakes

    Excellent recipe for a winter’s day. Thank you for sharing.

  • http://anecdotesandapples.weebly.com/ Monet

    I’m passionate about sweet potatoes too! They are so delicious, and they are so good for you too! This soup looks flavorful and packed full of health. Thank you for sharing with me today. I hope that you have a Saturday full of good memories and relaxation.

  • http://www.blogger.com/profile/05388059515828451861 Chef Dennis

    you really outdid yourself with this amazing soup! what an incredible flavor combination!! Your images are stunning!
    Cheers
    Dennis

  • http://mydarlinglemonthyme.blogspot.com/ Emm

    That looks delicious! We call sweet potatoes Kumara here in New Zealand. And eat loads of them, roasted or baked. I prefer the native NZ ones, that are purple on the outside and creamy grey on the inside. I also love them cooked in coconut milk with a little chilli, salt and pepper. Sprinkle with coriander/cilantro and eat on rice. Yum.

  • http://beyondthepeel.blogspot.com/ France

    Thank for visiting Jenne. This soup looks fantastic. I can’t wait to give this one a try!

  • http://www.blogger.com/profile/18033520904349220781 lisa

    Perfect comforting soup recipe. Looks incredible!

  • http://www.tartedujour.com/ Lisa @ Tarte du Jour

    I’m so glad I found you! Your recipes are look interesting and healthy and your photography is lovely! This soup has my kind of vegetables…..mmmmm.

  • http://www.6bittersweets.com/ Xiaolu @ 6 Bittersweets

    I’ve made mashed sweet potatoes flavored with canned chipotle peppers, so I know personally that it’s a great flavor combination. The addition of healthy mung beans makes this soup even better. What a great recipe!

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  • http://consideredkula.wordpress.com/ consideredkula

    A yogi friend recently made this for me and I loved it. I especially love the warming addition of the adobo sauce. That was a nice touch.

  • Anonymous

    You should have your own cooking show….soup galore!!