Monday, November 11, 2013
Low-Carb Chicken and Sweet Potato Soup
Cookbooks! If anyone else out there is addicted to them, raise your hand! I love checking out cookbooks from the library and browsing them similarly to how most people browse magazines. The pictures, the ideas, the personality of someone's cooking style - I love it all. I usually come away with at least a few new ideas, but every so often I find a gem where it feels like it was a cookbook written just for me. Those are the ones where every single recipe jumps off the page, begging me to make it. Recently, I found one of those. It's called Latin D'Lite by Ingrid Hoffmann. Of Cuban descent, the author apparently was raised in the U.S. watching her mother cook in their family restaurant. As an adult, she wanted to recreate her favorite Latin dishes with a healthier twist - hence the concept of her Latin D'Lite cookbook. I found and adapted this recipe from there.
This is a beautifully colorful soup, packed full of vegetables and plenty of protein with the chicken. It has the comfortable feel of traditional chicken soup, but with a fresh, new Latin flavor twist. Most of the ingredients in this soup were familiar favorites to me, but I had fun with a new ingredient here. I had never eaten or cooked with yuca before (also called cassava - here's a picture if you're interested ... yes, I'm a food nerd!). It is a root vegetable, with a fairly thick, brown skin. Once peeled, the inside is whiter than a potato, and when cooked it turns a translucent color and maintains a thicker texture than most cooked potatoes. I'll be honest, I kind of fell in love with it, along with this fantastic soup.
This recipe would also be a really good way to use up leftover turkey after Thanksgiving. You could make up the broth from the turkey bones, or just mix in the turkey meat to the soup.
Recipe adapted from Latin D'Lite by Ingrid Hoffmann.