I think I’m becoming a food television addict.
Believe it or not, prior to last week, I never watched cooking shows. As much as I love food, I really hate all of those food competition shows (the commercials, alone, stress me out). I have no interest in watching people sweat, squirm, and endure the ridicule of rude judges (I also don’t watch singing competition shows for this same reason). But my friend, Hannah, introduced me to The Great British Baking Show (season 1 is on Netflix), and I fell in love. Like, to the point where I accomplished almost nothing last week. I don’t know why I loved it so much (maybe it’s because they are British, maybe it’s because everyone was adorable and charming, maybe it’s because the judges’ names are -for real- Mary Berry and Paul Hollywood), but it was so good! I laughed, I cried, I marveled at all of the pastries. It was amazing, and you should watch it.
Now that I have a Great British Baking Show-sized hole in my heart, I’ve been watching Barefoot Contessa: Back to Basics while I cook dinner. I’ve never watched an Ina Garten show before, but of course, it led to me reading her entire wikipedia page (she is fascinating and apparently brilliant). Her show doesn’t come close to The Great British Baking Show, but it’s been really interesting to see her cook. I’m realizing how very little I know about food.
So, my fellow food TV watchers, what else is good in food television land? I don’t think I can handle an American food competition show, but I’m up for anything low stress, high charm.
Now that we’ve gotten television talk out of the way, let’s talk about soup.
We’ve basically been eating soup non-stop around here for the past few weeks. That’s why cold weather cooking is so glorious. You can make a big pot of something at the start of the week and eat it for lunch or dinner all week long. I seem to be getting lazier in my old age, so I’m loving this easy breezy, cook once, eat all week situation.
This soup was inspired by Pinch of Yum’s 5-ingredient sweet potato turkey chili, and one of my favorites, my sweet potato chipotle soup. Consider this their love child. It’s super healthy, super filling, warm, cozy, spicy, and incredibly creamy (with no cream! Woohoo!). It’s the kind of food you eat in your sweatpants and fuzzy socks, perhaps alongside some delicious bakery bread (which I’m inspired to make myself after watching all of these baking shows).
I think I’ve raved about my love for sweet potatoes a few too many times on this blog, so I’ll just refer you to my favorite sweet potato recipes from the last few years, in case you’re in the mood for other sweet potato goodness:
- 2 teaspoons olive oil
- 1 large white onion, diced
- 1 jalapeno, stem and seeds removed, diced
- pinch of salt and pepper
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 pound ground turkey
- 3 medium sweet potatoes, peeled and diced
- 1 chipotle chili in adobo sauce, diced
- 4 cups vegetable broth
- 15 ounce can black beans, rinsed and drained
- cheese, green onions, cilantro, tortilla chips, etc. for serving
- Heat oil in a large soup pot over medium heat. Add onion, jalapeno, and a generous pinch of salt and pepper and cook, stirring occasionally, until onion is soft.
- Add the garlic, cumin, and turkey, and cook, breaking up the turkey as it browns.
- Once the turkey is cooked, move the turkey mixture to a bowl and set aside.
- Add the sweet potatoes, chipotle chili, and vegetable broth to the soup pot. Bring to a boil, reduce to a simmer, and cover, cooking until the sweet potato is soft (15-20 minutes).
- Once the sweet potato is soft, either use an immersion blender to puree the mixture, or puree in batches in a blender until smooth.
- Return the sweet potato mixture to the pot, and stir in the turkey mixture and black beans. Cook for a few minutes until everything is warm. Serve with desired toppings.