Yesterday evening, I got home and impressed myself. Why? I made dinner. A proper dinner. Salmon, asparagus, mini salad, and some toasted Kamut bread.
(I am incredibly proud of this feat because Sean is in Alberta right now and I have been eating very simply since he’s been gone. Cooking is more his thing – I do it when I have to, and am decent, but I’d rather bake. I haven’t been getting take out, but my meals have definitely been very basic – but healthy. Part of the reason for this is that I never remember to take stuff out of the freezer the night before or before I leave in the morning. Preparation is everything. But on Sunday night, the stars aligned and I took a salmon filet out of the freezer and put it in the fridge to thaw.)
And while I sautéed the asparagus and waited for my salmon to bake in the oven, I made tonight’s dinner as well: yam soup – currently my new favourite thing. It healthy, it’s filling, and easy to make. When we were in the UK, we ate a lot of soup. It’s really the only appropriate food to eat in the dreary winter. A nice bowl of soup or stew with a thick wedge of home made bread and everyone is a happy camper. It’s a make you feel at home kind of meal.
So, tonight, when I got home from yoga, all I had to do was make biscuits and stick a bowl of soup in the microwave. And then I propped my poor but well stretched legs on the coffee table and started up the PVR. It’s the little things that make me happy.
CREAMY YAM SOUP
- 2 tbsp olive oil
- 2 large yams, peeled and cubed
- 3 stalks of celery, roughly chopped
- 3-4 cloves of garlic, minced
- 1 large cooking onion, roughly chopped
- 1 tsp ground ginger
- 1 tsp chopped fresh basil
- Salt and pepper to taste
- 6-7 cups of low sodium vegetable or chicken stock
- 1/4 cup almond milk (or any milk/cream)
- Wash, peel, and dice the yams
- Mince garlic, chop celery and onion
- Chop fresh basil
- Heat olive oil on medium heat in a stock pot. If you are going to make soda biscuits, pre-heat oven to 450 F.
- Sautée garlic, celery, and onion until the onion is soft. Season with ground ginger and pepper until onion is golden.
- Add yam cubes and chopped basil.
- Add soup stock and bring to a boil. Lower heat to allow yams to simmer for 20 minutes until yam is tender.
- If you are making soda biscuits, now is the time to make and bake them.
- When yams are tender (you should be able to easily stick a fork through the yam), remove from heat and blend until smooth with a stick blender or in a blender.
- Season with salt to taste and wait for your biscuits to finish.
- Stir in almond milk (or milk/cream of choice – whipping cream is FANTASTIC in this soup).
- Optional – Sprinkle some chopped fresh basil before you serve. Enjoy!
HEALTHY SPELT FLOUR SODA BISCUITS
- 2 cups spelt flour
- 1 tsp baking soda
- 1 tsp (or less) salt
- 2-3 tbsp fresh chopped or dried herbs to taste (I use fresh rosemary and thyme)
- 1/4 cup olive oil
- 3/4 cup almond milk or whatever milk you have on hand
- Preheat oven to 450 F.
- Whisk flour, baking soda, and salt together.
- Whisk in herbs.
- Stir in olive oil and milk with a spatula or a wooden spoon (they are the best) until dough comes together.
- Use your hands to lightly gather dough into a ball.
- Separate dough into 12 discs (they don’t have to be perfect!) on a cookie sheet lined with parchment paper.
- Bake for 10-12 minutes or until biscuits have risen and are a light golden brown. (The longer you leave them in, the crispier they will be.)