It’s been a little quiet around here. Last week on Tuesday I had knee surgery.
Although this surgery was incredibly minor (especially compared to the ACL surgery I had 1 1/2 years ago), I was still expecting to be off my feet for the majority of the week, leaving Jason charge of dinner. Surprisingly, I jettisoned the crutches by Wednesday morning and was able to go on my typical 3.5 mile walk by Friday afternoon. But I still let Jason make last week’s dinner, which he did a nice job of, but his camera skills left something to be desired (just kidding, he would never photograph his own meals).
On Sunday, we spent the evening at the annual SloPig festival. SloPig is a celebration of Heritage pigs, meaning we got to celebrate how delicious they are, especially when prepared by some of the best chefs in the midwest. The Cap Times did a great job recapping the event, so I’ll spare you my details. I’ll just tell you that both Jason and I woke up at 3 am sweating from consuming so much pork. Thus Monday night called for a light vegetarian dinner. This Harissa spiced corn and sweet potato soup fit that bill quite nicely.
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1¼ lb sweet potato, cut into small cubes
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- ½ teaspoon Kosher salt
- 5-6 cups vegetable broth
- 1½ cup sweet corn
- 2 cups brussel sprouts, quartered
- 4 carrots, chopped into medium sized pieces
- 2 tablespoons harissa paste
- juice from ½ a lime
- In a large dutch oven, heat olive oil. Stir in onions and cook until translucent. Add in sweet potatoes, cumin, coriander, turmeric, and salt. Cook for 2-3 minutes.
- Add in 5 cups of vegetable broth. Bring to a boil, lower heat, and simmer for 10-12 minutes, until sweet potatoes are soft. Using an immersion blender, puree the soup. If soup seems too thick, add in an additional cup of broth.
- Add corn, brussel sprouts, carrots, and harissa to soup. Cook for 10-12 minutes, until carrots and brussel sprouts have softened. Taste and adjust seasoning.
- Remove from heat, squeeze in lime juice, and serve with a crusty bread.
Recipe rephotographed September 2015.
[…] dish, which is a wonderful vegetarian option on a cold fall night. Or maybe a tomato bisque or a harissa spiced corn and sweet potato soup will do the trick. Oh and sandwiches. Don’t forget to use this bread for your […]
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