Sweet Potato Lentil Soup

Soup season is upon us and I couldn't be more excited. There's just something about a nice bowl of hearty soup that makes my heart smile and warms me down to the soul. This soup is packed with flavor and is fortified with enough veggies to give you a much needed health boost during cold and flu season. Not only is it full of veggies, but the added turmeric has tremendous health benefits such as anti-inflammatory and antioxidant properties. I sauté some of the vegetables then throw everything in the crockpot and let it simmer away for hours. Crockpots tend to get a bad wrap, but when you take a little bit of time to sauté some of the ingredients before cooking it adds that rich flavor that's sometimes missing from crockpot recipes. Whether you're feeling under the weather or just need a warm hug in a bowl this soup will snap you out of the wintertime blues in no time!

Ingredients

Organic chicken/vegetable broth or homemade bone broth (enough to just cover the vegetables )

1 large sweet potato

Baby dutch yellow potatoes with the skins on (I use about 4 or 5 small potatoes)

1 medium yellow onion

1 leak

1 large carrot

2 stalks of celery

4 large cloves minced garlic

Handful of mini san marzano tomatoes halved

1/2 cup green lentals

1 small jalapeño (optional)

A few handfuls of kale or spinach (optional)

1/2 cup cilantro

1/4 cup parsley

1 tsp coriander

1-2 TBSP turmeric

1 tsp paprika

1 TBSP garlic powder

1/2 tsp cinnamon

Pink sea salt (to taste)

Lemon pepper (to taste) Cayenne pepper (to taste)

Red wine (optional)

Olive oil

Directions

Chop the onion, garlic, celery, jalapeño and leak and add it to a pan with olive oil and season with a little salt and garlic powder.

Sauté on medium high heat until everything starts to soften and brown slightly.

Add a few splashes of red wine to deglaze the pan and add to the crockpot

Chop the rest of the vegetables and add them to the crockpot.

Add all spices and stir to combine.

Add enough chicken broth to just cover the vegetables and cook on high heat.

After about an hour taste your broth. Add more spices as needed.

Cook for at least another hour on high heat then turn to low until ready to serve. (I usually let it cook for about 5 hrs total)

Remember to taste periodically and add more spices if needed.

Serve topped with sour cream or Greek yogurt and cilantro and parsley.

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