Kitchen Sink Paleo Roasted Sweet Potato Soup!

Hey everyone! I've been meaning to do an article on the freezer exchanges I've been holding for awhile. Monthly me and some other folks get together with a bunch of the same freezer meals we've made and then trade for some variety. Saves money and time and kicks my butt into gear to make meals ahead! There's a whole article on it here so I won't repeat but this month I'm going to share a recipe I whipped up the other day. I call it kitchen sink soup because the first time I made it I used everything I had in the kitchen except the sink!

Let's get started, the ingredients are as follows (bear in mind I made 6 in one go for the freezer exchange but you can scale it back for a family sized portion, proportions are not a science here!):

• 4 costco bags of sweet potatoes
• a giant costco ham
• 2 boxes of almond milk
• 3 boxes of beef broth
• 2 jars of pickled jalapeno peppers (these are to taste, I didn't use all of them)
• cauliflower (because it was in the fridge)
• goats cheese (garnish)

So if you're looking at these ingredients this recipe is cow dairy free, grain free and sugar free! You could easily substitute the almond milk for some cream if you wanted it to be smoother or use regular cream cheese :)

I seem to have deleted all my photos so I'll have to remake this in the future to retake the photos, please bear with me for now! Bear in mind also that I cooked this up half at a time because of the size of my stock pot, but if you have a bigger pot you can do it all at once.

To prepare the sweet potatoes I smothered them in coconut oil then baked them on a parchment paper lined cookie sheet at 400F for 45 mins like they say on Nom Nom Paleo.

I let those chill in the fridge  overnight because it was late, not because it's necessary. The next day I peeled the skins off (they just slide right off by hand, which I guess it's good I chilled them after all!) and tossed them in my stock pot. I also put in my almond milk, beef broth cauliflower and jalapenos and cooked it on medium to high heat until the cauliflower was cooked. You can play around with the ingredients, honestly I don't think the cauliflower did much for the recipe except act as a "done" indicator.

I then took my immersion blender and blended it until it was a smooth silky consistency. I then poured in the ham and mixed it up. This was a lot of ham BUT it gave the soup some weight and made it more of a balanced meal. From there I scooped it into freezer bags and froze them.

What's your favourite make ahead meal?