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Cooking With Our Seasonal Food - Sweet Potato

With each change of season, soil microbiology changes, plant chemistry changes, and the microbes that attach themselves to the roots, stems, and leaves of each plant change like a changing of the guard. When we eat these plants in season, we are consuming the nutrients in the plant as well as the microbes that are attracted and attached to that plant.

Eating seasonal foods can help us reconnect to circadian rhythms and provide the genetic change we need to stay healthy from season to season.

Our seasonal vegetable, sweet potato soup will bring you nutrients to your body:

• Starch

• Antioxidants

• Vitamin B

• Vitamin C

• Vitamin E

• Copper

• Manganese

• Carotene which will improve your complexion.


6 to 7 cups of water (or homemade vegetable broth)

4 sweet potatoes, diced

4 carrots, sliced

1 bay leaf

1 crushed cardamom pod (or ¼ teaspoon cardamom powder)

½ teaspoon of salt

¼ teaspoon white pepper

2 heads of garlic

cilantro (optional) to garnish the soup


In a large saucepan, combine all the ingredients.

Cover. Bring to a boil. Reduce the heat to low and simmer for 25 to 30 minutes, until the vegetables are tender.

Season with salt and pepper to taste., leek, garlic.

Optional: Puree in a blender or food processor for a creamy, soothing consistency.

Optional: Enjoy as a starter, add protein such as quinoa. Or consider this soup as a side dish

You can add ½ cup of nuts or grains like cashews or sunflower when you put it in the blender.

Let us know if you had tried it.

For optimal health or disease prevention, you can get a $100 discount if you take 4 consultations. click here

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