I’ve been a huge fan of Dr. Weil’s and his sage advice on wellness and nutrition for years, so I was thrilled when the restaurant he co-founded, True Food Kitchen, opened its doors in Austin a couple months ago. The menu is built around his anti-inflammatory approach to food, so I knew it would be uber healthy… but what I wasn’t prepared for is just how incredibly delicious everything is. I find myself there at least twice a week: for brunch with the fam, weekday lunch meetings, or as a great dinner out option when I’m in the mood for something that’s not going to make me feel gross the next day (always.) I’ve also been cooking my way through True Food’s excellent cookbook, so I asked Dr. Weil to pop by to share one of my favorite recipes, this Sweet Potato Poblano Soup. From Dr. Weil:
Soups are ideal for serving nutrient-dense foods. I often just chop a bunch of vegetables up and simmer them in water or stock to make a flavorful vegetable broth. This version involves roasting for deeper flavor, but it is still easy and quick to prepare. Paying close attention to the seasonality of your ingredients will drastically improve your results.
Like everything at the restaurant, eating it makes you feel clean and healthy but still 100% satisfied; everything I desire in a dinner at home. Keep reading for the recipe and I’d love to hear if you give it a try!
True Food: Seasonal, Sustainable, Simple, Pure courtesy Little, Brown and Company
Copyright © 2014 by Andrew Weil, MD
- 1 large sweet potato, peeled and diced
- 1 small onion, diced
- 1/2 cup corn kernels, shaved from 1 ear of corn
- 1 small carrot, diced
- 1 small fennel bulb, diced
- 4 garlic cloves, mashed
- 1 poblano chile, seeded and diced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup white wine
- 1 14oz can light coconut milk
- 1/4 cup chopped fresh cilantro
- 2 or 3 scallions, thinly sliced for garnish
- Preheat the oven to broil. Line a baking pan with aluminum foil.
- Toss the sweet potato, onion, corn, carrot, fennel, garlic, and poblano together in a large bowl. Add the olive oil and toss to coat. Arrange the vegetables in a single layer in the prepared pan and broil for 5 to 7 minutes. Remove the pan and toss the vegetables. Cook for another 5 to 7 minutes, or until browned on top. Take care not to burn the vegetables.
- Transfer the vegetables to a large pot. Stir in the chili powder, cumin, oregano, cayenne, turmeric, salt, pepper, wine, and 3 quarts water. Bring to a simmer over medium-high heat. Reduce the heat and simmer the soup for 45 minutes.
- Remove the soup from the heat and whisk in the coconut milk. Ladle the soup into bowls and garnish with the cilantro and scallions before serving.