Sunshine Soup

While driving home from work today, I was thinking about a delicious "summer" soup that I had at Christina Pirello's cooking class. It was made with finely diced zucchini, carrots, peppers, corn and millet. I decided to recreate it the best I could from memory. 

For some reason, Whole Foods didn't have any zucchini, which seems strange on July 1st in Philadelphia.  I decided to use yellow squash instead. Then I found a bag of beautifully colored organic carrots. So now, the wheels start spinning in my head. I decide that I'm going to make a soup with yellow vegetables and ribbons of finely sliced kale. There's no reason why healthy food can't be pretty too, right?

As I'm looking down into the pot of gloriously gold soup, I'm trying to think of what to call it. "Sunshine" comes to mind but I wasn't sure if there already was a Sunshine Soup. I google it and sure enough there are all sorts of "Sunshine" soups. Here's my version. I wonder what YOUR version will be?  :-D

Sunshine Soup

1 yellow onion, diced

1/2 C diced daikon

1 yellow squash, diced

3 yellow carrots, diced

1 C frozen organic yellow corn

1/2 C dry yellow split peas

1 C cooked brown rice

4 leaves of kale

6 C water

salt and pepper

2 TBS extra virgin olive oil

In a soup pot, add the olive oil, onion, daikon and carrots. Saute over medium heat. After a few minutes, add the yellow squash and season lightly with salt and pepper. Saute a few minutes more until onion is clear and veggies soften. 

Add the yellow split peas and six cups of water. Bring to a boil, reduce to a simmer and cover. Simmer for 30 minutes. In the meantime, prepare the kale.

Remove the stalks by slicing as close as possible then entire length of the leaves. Take the two pieces from each leaf and roll tightly (like a cigar), tip to tip. Slice into thin ribbons and set aside. 

After the soup has simmered for thirty minutes, add the corn and brown rice. Heat for a few minutes more, then add the kale. Cook just until the kale has wilted.

Serves 4-6

Sweet Potato Fries

Sweet potato fries are easy to make and so much healthier than regular french fries. ONE sweet potato has the recommended daily allowance of vitamin A, which is necessary for a strong immune system, good eyesight and beautiful skin.

Using cornstarch instead of flour makes this recipe gluten free.

Sweet Potato Fries

3 large sweet potatoes

3 TBS flour or cornstarch

1/2 tsp salt

1/4 tsp pepper

1/2 tsp cinnamon

3 TBS of extra virgin olive oil or organic expeller pressed canola oil

Preheat oven to 425 degrees. 

Peel the skin from potatoes. Cut potatoes lengthwise into thin strips. Start by cutting potatoes in half so that the flat side prevents the potato from moving, which helps prevent YOU from cutting yourself! 

Place the fries into a large plastic zipper type bag or a large bowl. Sprinkle the flour/cornstarch and seasonings over the fries and mix well. The fries should be completely coated. Add the oil and toss until coated and no dry flour/cornstarch is visible. 

Arrange fries in a single layer on a baking sheet. Bake for 15-20 minutes. Remove sheet from oven and turn fries over using a spatula. Return to oven and bake another 15-20 minutes or until fries have turned  a dark golden brown.

This recipe serves four people. A delicious dipping sauce would be some vegan mayo mixed with a little horseradish. Enjoy!