Do you ever crave sweets? I know I do! Most everyone does on occasion. If you’d like to help satisfy those cravings in a healthy way, read on.
Now, I know that vegetables are the last thing that come to mind when you think of sweets, but where do think the name “sweet potato” came from? Because it’s sweet! There are actually several vegetables that are sweet. By adding naturally sweet foods into your diet, not only will you help to crowd out the less healthy foods, but you can really help cut down on those cravings. Don’t get me wrong – I know that sometimes a girl just wants a piece of chocolate cake! (Trust me, I know! 😉 ) But I would be willing to bet that after a bowl of my Sweet Veggie Soup (recipe below), you might not have that intense craving for a piece of pie after dinner. Here is a list of sweet vegetables, followed by the recipe for my Sweet Veggie Soup – perfect on these chilly fall evenings we’ve been having!
- Sweet potatoes
- Winter squashes
- Turnips (semi-sweet)
- Parsnips (semi-sweet)
- Rutabagas (semi-sweet)
Sweet Veggie Soup
- 2 tbsp. unsalted butter
- 2 medium carrots, peeled & chopped
- 1 medium parsnip, peeled & chopped
- 1/2 onion, chopped
- 1 celery stalk, chopped
- 2 large sweet potatoes, peeled & chopped
- 1 small green apple, peeled & chopped (core removed)
- 2-1/3 c. vegetable broth
- 2/3 c. water
- 1/2 tsp. salt
- 1/4 tsp. pepper
- Dash of cinnamon & nutmeg
In a large pot, melt butter over medium-high heat. Add the carrots, parsnip, onion, and celery; saute for about 5 min, until onion starts to get tender. Stir in the sweet potatoes, apple, vegetable broth, and water. Bring to a boil. Reduce heat to a simmer; cover and simmer for 30-35 minutes, or until vegetables are soft. Use an immersion blender, or work in small batches and puree the soup in a standing blender*. Stir in spices and serve!
*If using a standing blender, be sure the lid is on tight and hold it tight! When you think you are holding it tight enough, hold even tighter – trust me 😉
**This makes about 3-4 servings, depending on your serving size.
***Even better idea: double the recipe and freeze!