Lean in, I’m about to let you in on one of my 30-minute dinner secrets – frozen cod filets. With a stockpile of pacific cod in the freezer, I can come up with so many mouth-watering, 30-minute meals, like my latest: Easy One-Dish Cilantro Coconut Cream Cod with Zucchini 
When I’m looking to make a meat-free soup into an entire meal, I have couple non-negotiable. The soup needs to be hearty and thick (as opposed to thin and brothy), it needs to have tons of flavor, and also should have a decent showing of protein. 
My recipe for Vegan Chipotle Sweet Potato Soup with Cilantro Chimichurri meets all of these requirements and more — the “more” bonus is that it’s super easy to make and is loaded with healthy carbs to fuel my long runs and intense workouts. Slightly spicy while simultaneously smoky and just a tad sweet, a big hearty bowl of this meat-free, dairy-free, vegan soup will get you warmed up and keep you filled up until the next meal! My serving size is very generous and, sans the chimichurri, has 400 calories, 20 grams of protein, 80g healthy complex carb, 4g fat – plus is very high in potassium, vitamin A, and vitamin C.
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Nutrient-rich sweet potatoes blended into vegetable stock make up the bulk of this super simple soup recipe. Pureed white navy beans have been added for additional protein and fiber and help boost this soup into a full-fledged meal appropriate for vegans, vegetarians or anyone looking for a nutritious meatless option. As I mentioned, this is a great go-to soup when I’m carb-loading for winter marathons, Spartan races and other endurance events.
When making this simple soup, a step you don’t want to skip is to “bloom” the chipotle chile powder in the stock pot before adding any of the other soup ingredients. Blooming most spices helps to intensify their depth and complexity — the smoky flavor of ground chipotle pepper really opens up with this front-end method.
I originally developed this recipe for Litehouse Food’s Living Litehouse Blog using their Instantly Fresh Guacamole Blend as a quick fix in both the soup and the quick-fix Cilantro Chimichurri. I highly recommend this freeze-dried herb product, it’s one of my all-time favorites with multiple uses beyond just guacamole making – try it in soups, stews, casseroles, stir-frys, and skillet dinners. However, if you can’t find the product in your market, I’ve asterisked the recipe with substitutions.
The Cilantro Chimichurri blended up to dress the soup is a bright and vibrant contrast to the more scarf-and-sweater vibe of the hearty soup. Plus, it adds a drizzle of heart-healthy olive oil to a soup recipe that is nearly fat-free. You can also use this Cilantro Chimichurri on drizzled on steak and fish, as a salad dressing, or mixed into Greek yogurt as a dip.
How are you prepping your sweet potatoes this fall? What is your favorite type of soup? What fuels your running the night before? Please share in the comments, XOXO — Jennifer
Place undrained beans in blender with approximately ½ cup of vegetable broth, pulse until smooth. Add to stock pot.
Scoop sweet potatoes out of skin and add to blender with remaining vegetable broth and ¼ cup Guacamole Blend herbs. Process until smooth, working in batches if necessary. Add mixture to stock pot. Bring to simmer over medium heat, stirring frequently. If soup seems too thick add additional water or vegetable broth to suit preferences.
Eating healthy is a priority to me, but give up butter? No way! Actually, a bit of butter in the diet isn’t bad at all in my book. Traditional saturated fats, such as those coming straight from animals and plants that are not “processed,” are essential for many functions of the body. These fats help cell membrane structure and integrity while preventing oxitave damage; are a vital source of fat-soluble vitamins such as A,D, and K; aid in strong bone development; and help the brain and nervous system. Research has also shown that saturated fats are actually good for hearth health because they lower a substance called Lp(a), while increasing good cholesterol (HDL).
So, one way I like to maximize the flavor power of butter is by mixing it up with delicious ingredients. These compound butters are so quick and easy to make, there is absolutely no cooking involved. Just mash together room temperature butter with any number of herbs, spices or aromatic liquids – you can even get creative with cheeses or finely chopped nuts. Store compound butters in the freezer and pull out a bit to when needed to add flavor to sauces, meats, toasted bread or pastas. Is your mind churning with all the possibility? The uses are virtually unlimited.
Try out my recipe for Cilantro, Lime & Feta Compound Butter that is featured today at the Litehouse Living Blog. This compound butter adds a tangy touch to everything from grilled corn and sourdough toasts. I also added a few tablespoons for a quick and simple sauce for a shrimp pasta sauté I made with fresh-frozen corn, tomatoes and zucchini I had stashed in the freezer.
Don’t forget to visit the Litehouse Living Blog for the full recipe and lots of fresh, healthy ideas
Genius, pure genius in a jar! I’ve been seeing these healthy-eating, eco-friendly salads splashed across the pages of my favorite food magazines, so it was only a matter of time before I had to create my own version – Ancho-Chile Chopped Chicken Salad in a Jar. The concept is simple, layer ingredients in a 2 cup capacity glass canning jar from the bottom up, starting with the most “sturdy” ingredients that won’t turn limp spitting in a bit of salad dressing and finishing with the most delicate items up top.
Perfect for lunch on the go; and that’s whether you’re stuck behind a desk or lucky enough to be picnicking after a run. While you do your thing in the morning, the salad waits patiently in the fridge or a lunch cooler. The various flavors are deliciously mingling, waiting for that final “shake up” of salad dressing just before you are ready to dig in. Eat this salad right out of the jar or spoon over a plate of baby greens if you’re feeling fancy. Not only will you be saving money by not eating out, you’ll be saving the world from the number of wasteful throwaway containers that end up in landfills. After you’re done, just take your jar home, wash it out and start over again!
Ancho-Chile Chopped Chicken Salad in a Jar Recipe
In a small lidded bottle (or with a bowl and whisk), make the dressing by adding the lime juice, olive oil, ancho chili powder, cumin and honey. Put lid on bottle and shake vigorously for about 1 minute to combine. Season with salt and pepper, if needed.
In 16-ounce canning jar, add the black beans. Pour 2 tablespoons of dressing over the beans. Next layer the remaining ingredients (leave about ½ to 1-inch of headroom at the top of jar. Reserve additional dressing for use on another day. Put lid on jar and refrigerate salad until ready to eat, even overnight. To serve, gently shake jar until ingredients are coated with dressing and somewhat “mixed” up. Eat straight from jar or any other way you see fit!
Serves 1
Nutrition Information
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