Twisted Sweet Potato Soup

I added a new twist to sweet potato soup (which is my fav)

Now that the weather is cool enough to breath and one roomie got sick I was inspired to make soup. I enjoyed it so much I decided to make more.

Usually when I make sweet potato soup it consists of onion, sweet potato, red lentils and apple.

Yesterdays looked like this.

1 small onion- chopped
2 cloves garlic- chopped
1 large sweet potato- chopped
1 small white potato
2 large broccoli stems
1/4-1/2 cup broccoli florets
tablespoon olive oil
tablespoon coriander
tablespoon cinnamon
salt and pepper
3-4 cups water

1. heat oil and add in onions and garlic. cook until browned
2. add in all other ingredients and stir
3. add water, lower heat and let simmer for 30-40 minutes
4. when everything is soft, turn off heat and let cool for a few minutes
5. use a hand blender to blend soup.

add water if you like your soup thinner.
you can also add milk, yogurt and non dairy milk for a creamier soup.

Rice and Veggie bake

Ingredients
1 large zuchinni
1 small butternut squash (half of a big one)
1 cup frozen spinach
2 tablespoon fresh basil
3 cups of cooked rice
3 eggs
salt and pepper to taste

1) Grate zucchini and set aside in colander/strainer to drain (or squeeze liquid out with a cheesecloth)
2)grate butternut squash and set aside in colander/strainer to drain
3)while veggies are draining cook 2 cups of rice. Put 2 cups rice in pot on low heat with a tablespoon of oil. after about a minute or 2 add 4 cups of water.bring to a boil, then put on low heat and cover for about 30-40 minutes.
4) when rice is cooked mix all ingredients and bake for 20-25 minutes. check to make sure it is set and dry throughout.
(any veggies and spices can be alternated. The most successful was tomatoes, spinach and basil, made in a muffin tin)