Spicy Sweet Potato Salad with Broccoli Arugula Soup
TGIF y’all from the Hungry Southern Belle house! It’s been a busy week yet again but there’s always time to test out new recipes. Oh my goodness, these were two yummy dishes…especially when paired together! The first recipe for a Spicy Sweet Potato Salad (recipe courtesy of food journalist Mark Bittman) is a vegetarian treat that still packs lots of other great health benefits like high fiber and regulating blood sugar. The spicy dressing was not only flavorful but also anti-oxidant rich with bell peppers and jalapenos. This paired perfectly with the sweetness of the sweet potato.
I also tested out a new soup recipe for a Broccoli Arugula Soup (recipe courtesy of Gwyneth Paltrow’s Goop) that could be served warm or chilled which makes it perfect for summer. I LOVE broccoli cheese soup but don’t like all of the additives, calories and fats. This was a delicious way to crowd out an old version…especially when I shaved a small amount of an aged white cheddar on the top when serving. It was SUPER easy to make and is versatile in that you could change out the veggies that you use in the preparation. You could easily substitute zucchini, basil etc etc and make it a year round favorite with whatever the in season fresh produce has to offer! This was creamy, flavorful and filling. Yumm!
All in all both recipes are definitely worth saving and worth testing out in your kitchen! Enjoy y’all and have a fabulous (and healthy) weekend!
Spicy Sweet Potato Salad
Ingredients:
4 large sweet potatoes
1/2 cup extra-virgin olive oil, divided
Salt and freshly ground black pepper
1/4 cup red-wine vinegar
1 medium red bell pepper, cored, seeded, and quartered
2 teaspoons ground cumin
1 tablespoon grated orange zest (I also squeezed the juice from half of a large orange)
1/2 cup sliced scallion
1/2 cup minced fresh mint leaves
1 or 2 fresh minced chiles (jalapeño, Thai, serrano, or habanero), or to taste
1/4 cup raisins (optional)
Directions:
- Preheat the oven to 400˚F. Peel the sweet potatoes and cut them into bite-size pieces. Put them on a baking sheet, drizzle with two tablespoons of the oil, and toss to coat. Sprinkle with salt and pepper, and roast, turning occasionally, until crisp and brown outside and just tender inside, about 30 minutes. Remove and keep on the pan until ready to dress.
- Make the dressing while the potatoes cook. Put the remaining six tablespoons of oil in a blender, along with the vinegar, bell pepper, cumin, and zest if you’re using it. Sprinkle with a little salt and pepper. Purée until smooth.
- Toss the warm potatoes with the scallion, mint, chiles, and raisins if you’re using them. Add 1/2 cup of the dressing, and toss to coat, adding more if necessary. Taste and adjust the seasoning. Serve immediately or at room temperature.
Broccoli Arugula Soup
Ingredients:
1 tablespoon olive oil
1 clove garlic, thinly sliced
1/2 yellow onion, roughly diced
1 head broccoli, cut into small florets (about 2/3 pound)
2 1/2 cups water
1/4 teaspoon coarse salt
1/4 teaspoon black pepper, freshly ground
3/4 cup arugula (watercress would be good, too)
1/2 lemon
Directions:
- Heat the olive oil in a medium nonstick saucepan over medium heat. Add the garlic and onion, and sauté for just a minute or until fragrant.
- Add the broccoli, and cook for 4 minutes or until bright green.
- Add the water, salt, and pepper; bring to a boil; lower the heat; and cover. Cook for 8 minutes or until the broccoli is just tender.
- Pour the soup into a blender, and puree with the arugula until quite smooth. Be very careful when blending hot liquids; start slowly, and work in batches if necessary (you don’t want the steam to blow the blender lid off). Serve the soup with a bit of fresh lemon.
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