Anti Inflammatory Sweet Potato Herb And Chicken Soup Recipes

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ANTI-INFLAMMATORY SWEET POTATO SOUP

This sweet potato soup is not only very nutritious, but is also low residue, and anti inflammatory - the perfect soup for Crohn's sufferers. It's quite possibly the only thing you'd ever need to eat. All ingredients have been considered for anti-inflammatory, antioxidant, and nutritional properties. It has a curry flavor, sweet and spicy. It's a bit thicker than tomato soup.

Provided by LeroyDickson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 14



Anti-Inflammatory Sweet Potato Soup image

Steps:

  • Place sweet potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 10 minutes. Drain.
  • Combine olive oil and flour in a heavy pot over medium-low heat; cook, stirring constantly, until a smooth paste forms and turns a light caramel color. Add broth and brown sugar. Bring to a boil, then reduce heat to a simmer. Stir in sweet potatoes, onion, turmeric, cinnamon, cloves, and red pepper flakes. Bring back to a simmer and cook for 5 minutes more.
  • Remove soup from heat and allow to cool slightly. Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into another pot. Repeat with remaining soup.
  • Mix soy milk into the pureed soup and heat until warmed through, 5 to 10 minutes. Season with salt. Add chicken and carrots for more texture.

Nutrition Facts : Calories 366.1 calories, Carbohydrate 43.6 g, Cholesterol 27.3 mg, Fat 13.7 g, Fiber 6 g, Protein 17.1 g, SaturatedFat 2.5 g, Sodium 496.4 mg, Sugar 17.9 g

3 cups peeled, cubed sweet potatoes
2 tablespoons extra-virgin olive oil
2 tablespoons all-purpose flour
3 cups low-fat chicken broth
2 tablespoons brown sugar
½ cup finely chopped white onion
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon red pepper flakes
2 cups soy milk
salt to taste
1 cup cubed, cooked chicken
1 cup sliced canned carrots, drained

LENTIL AND CHICKEN SOUP WITH SWEET POTATOES AND ESCAROLE

Turn a leftover roast chicken or store-bought rotisserie chicken into a hearty dinner soup in just about half an hour, then add a nice dose of brightness to it with lots of fresh dill and lemon juice.

Provided by Anna Stockwell

Categories     Soup/Stew     Chicken     Sweet Potato/Yam     Lentil     Celery     Garlic     Escarole     Dill     Lemon Juice     Wheat/Gluten-Free     Quick and Healthy     Healthy     Winter     Dinner

Yield 4-6 servings

Number Of Ingredients 11



Lentil and Chicken Soup with Sweet Potatoes and Escarole image

Steps:

  • Place chicken carcass, potatoes, lentils, and 1 tsp. salt in a large pot. Cover with 8 cups water. Bring to a boil over high heat, skimming off any foam, then reduce heat to medium-low and simmer until potatoes are fork tender and lentils are cooked through, 10-12 minutes. Discard chicken carcass.
  • Meanwhile, heat oil in a large heavy skillet over medium-high. Add celery and garlic and cook, stirring often, until celery and garlic are lightly golden brown and tender, about 12 minutes.
  • Stir celery, garlic, shredded chicken, and escarole into soup and cook, stirring occasionally, until escarole is wilted, about 5 minutes. Remove from heat. Stir in dill and lemon juice; season soup with salt.

1 cooked chicken carcass (from 1 store-bought rotisserie chicken or homemade roast chicken)
1 lb. sweet potatoes (about 2 medium), peeled, cut into 1" pieces
3/4 cup French lentils (about 5 oz.), rinsed
1 tsp. kosher salt, plus more
2 Tbsp. extra-virgin olive oil
10 celery stalks, sliced on the bias into 1/4" slices
6 garlic cloves, thinly sliced
1 1/2 cups shredded cooked chicken (from 1/2 of a store-bought rotisserie chicken or homemade roast chicken)
1/2 head escarole, cut into bite-size pieces
1/2 cup finely chopped dill
2 Tbsp. fresh lemon juice

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