Special guest blog by Jill Yokoyama
Every year when the end of autumn rolls around and the weather gets chilly, I start making soup. There is nothing like a warm bowl of homemade soup to lift one’s spirits. Growing up my mom used to make soup occasionally and I guess it rubbed off on me.
My first attempt at making soup was in the early 1990’s when I was about 25 years old and knew next to nothing about cooking. I made a pot of leek and potato soup which resembled wallpaper paste and I ended up throwing most of it out.
I didn’t attempt soup again until I taught at Alloa Public School in Brampton in the late 1990s. The teachers had a weekly soup club and this is where my soup-making skills really got started. I had to bring a big pot of soup and the pressure was on for it to be delicious. We would share recipes and it was a bright spot every week throughout the winter. Gradually I collected a lot of great soup recipes. Some of them are quick and easy and some of them require a bit more time and preparation, but they all are made with healthy ingredients and are a quick “picker-upper” if you are not feeling well.
For the last 10 years at least I make soup every week. Gary and I have it for dinner at least once a week and I would take it to school for lunch as well. If anyone I know is sick or needs a little TLC, I bring them some soup. I make a different soup each week and by the time I get through all my favourite recipes, winter is mostly in the rear-view mirror.
During these frigid, snowy days why not try your hand at making soup? Here is one of my favourite recipes, thanks to Libby Dawson for sharing it with me.
For the little ones in your life: check out this YouTube video of the children’s folk tale, Stone Soup, proof that soup brings out the best in people.
Sweet Potato Bean Soup – serves 6
1 tbsp. each butter & vegetable oil
½ onion, coarsely chopped
1 rounded tsp. curry powder
2 medium sweet potatoes, peeled & diced
5 c. stock (boiling hot)
19 oz. (540 mL) can white beans (kidney or navy), rinsed & drained
1 tbsp. each balsamic vinegar & maple syrup (both are optional)
Salt & ground pepper
Plain yogurt; chopped fresh coriander or parsley
Heat butter & oil in a large saucepan over med heat.
Add onion and cook about 5 minutes until soft but not brown.
Add curry powder; cook while stirring for 1 minute
Add sweet potatoes; cook for a few minutes
Add hot stock and bring to a boil, then reduce heat to low and simmer covered for 20 minutes or until sweet potato is soft
Add half of the beans. Puree until smooth, and then add the rest of the beans.
Add vinegar and maple syrup, stir, and serve with yogurt and parsley/coriander on top.